I met my husband when we were both interns for Campus Crusade for Christ at Ohio University. We started dating in February 2008, and one of the first meals I found out that he loved was jambalaya. Problem was though that Ben liked a recipe made by a husband and wife who are really great cooks. So naturally, I was intimidated to make jambalaya for him. I didn’t want to fail, and I didn’t even really have a good recipe. The only other time I had had it was on a mission trip nine years ago in New Orleans, and that jambalaya was excellent! [In retrospect, I could have asked for the “good” recipe… but I make things complicated, so I didn’t. :)]
Fast forward to the present day. I finally got over my fear of not living up to his expectations, and made jambalaya. It may be authentic, it may be not-so-authentic. However, it was well received and tasty, so that’s all that counts, right?!?
Without further ado…
(Not So) Authentic Jambalaya?
à la Eat, Live, Run
Ingredients:
- 1 1/2 cups cooked chicken, cubed
- 3 Italian sausages [I used turkey sausage–2 sweet & 1 spicy], cooked & chopped
- 1 tablespoon canola oil
- 1 1/2 tablespoons flour
- 1 large onion, chopped
- 2 tablespoons fresh parsley, minced
- 2 cloves garlic, minced
- 1 cup brown jasmine rice
- 2 cups water
- 14 1/2 ounce can diced tomatoes in juice
- 1 c yellow squash, chopped <– This added such a great summery flavor and crunch to the dish.
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon double concentrated tomato paste <—I love this stuff!!! It’s so worth the price, and sometimes Kroger has it on sale. Score!
Directions:
In a large, deep pot, heat oil over medium-high heat and then add flour, stirring constantly to make a roux. Add the onions, squash, garlic, and parsley and toss to coat. Reduce heat to medium. Cook until the onions are soft. Add water, tomatoes [diced and paste], rice, pepper, and chili powder and stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for one hour or until rice is cooked. Add chicken and sausage and heat thoroughly.
Notes:
The original recipe called for andouille sausage, celery, cayenne pepper, and long grain brown rice; I substituted a chicken/Italian sausage mixture, squash, chili powder, and brown jasmine rice because its what I had on hand. I also had to cook it a lot longer than the recipe called for, likely because I added additional rice and meat to satisfy my husband’s palate. 🙂 All in all, I ended up adding approximately an extra 1/2 cup of water and 20-30 minutes of cook time for the rice to fully cook. But boy, was it worth it! 😉 Oh, and this makes a ton. So be ready to eat, serve a crowd, or freeze some leftovers.
The Pajama Chef 