This week in STS Cookin we return to another Louisiana staple, Jambalaya. There are two basic versions of Jambalaya. The first is called a creole version and usually has some form of tomato in it and only takes about an hour to make. Creole jambalaya comes from New Orleans and the surrounding area.
Getting farther from the city, cajun-style jambalaya becomes more prevalent. Cajun jambalaya does not have tomatoes, and seafood isn't as common in this version. Outside of the tomatoes, both versions share a lot of similarities.
This recipe comes from Cooking Up a Storm and rather than tomatoes, uses tomato paste. It is a great base jambalaya, and lends itself well to playing around with ingredients and ratios. I personally don't do a lot of experimenting with ingredients because I prefer a simpler dish, but feel free to go wild. As you can see on the internet, there are a lot of options.
2 bonesless Chicken Breasts, cut into 1-inch cubes
1/2 lbs. Andouille Sausage
1 1/2 cups Onions, chopped
1 cup Green Bell Peppers, chopped
3 cups Water
1 tblsp Tomato Paste
2 tblsp Parsley, chopped
2 tblsp Green Onion, chopped
1 1/2 cup Rice
2 tblsp Vegetable Oil
1/2 tsp Cajun Seasoning
1. Heat oil in pot and add chicken and cajun seasoning. Cook until golden brown on skin, about 5 minutes.
2. Add sausage and cook for another 2 minutes.
3. Add onions and bell peppers. Cook until softened and golden, about 5 minutes.
4. Add water, tomato paste, parsley, and green onions. Stir and bring to a boil.
5. Add rice and cover pot. Reduce heat to medium-low and cook until rice is tender and liquid has been absorbed, about 15-20 minutes. Do not stir during this period.
6. Remove from heat, fluff with a fork, and enjoy.