And what has more inherent goodness than a fine dish o' jambalaya? I think I must have been from N'awlins in some past life, because Creole and Cajun foods delight me like no other cuisine. My personal fave is crabcakes, but jambalaya ranks right up there. This recipe is slightly modified from the one at Blue Chef. We've tried several recipes from there, and each and every one of them has been simply smashing, darling.
2 chicken breasts, boneless & skinless
12 ounces smoked andouille sausage
1 medium onion, diced
2 stalks celery, diced
2 clove garlic, minced
1 small bell pepper, diced
1 (28-ounce) can diced, peeled tomatoes
1/2 teaspoon TABASCO® sauce
1 teaspoon Worcestershire sauce
1 teaspoon filé gumbo powder
1 tablespoon Cajun spice blend
Heat a large, heavy dry pan over high heat.
Slice sausage into bite sized pieces and brown in olive oil. Remove sausage from pan with slotted spoon and reserve drippings for next step.
Wash chicken thoroughly, cut into half-inch cubes and brown in remaining oil.
Return sausage to pan and add onion, celery, garlic and peppers. Sauté until vegetables are cooked through.
Add liquid ingredients, including tomatoes and their juice. Stir to combine.
Add filé gumbo powder and Cajun spice (here Foodgoat uses cumin, chili powder, hot paprika, salt, and pepper).
Add about a pound of shelled and deveined shrimp. Simmer over low heat for at least an hour.
Season to taste with TABASCO®. Serve with cooked rice.