Jul 31, 2010

Louisiana Jambalaya

I remember the first time we had this meal.
I remember sitting on the kitchen stool
watching Mom rush here and there around the kitchen.
Chopping, sauting, simmering, stirring...
It was all so fascinating.
My sisters and I were all in elementary school;
we could only do so much to help Mom prepare Dad's Father's Day meal.

Fast forward a dozen years...

Today I pulled at the well worn recipe and decided to take a try
at this classic recipe. And now I share it with you...

Brown chicken breast in skillet.
Once browned add 1 sliced onion and begin to sauté on one side of skillet.

Meanwhile prepare chicken broth using 6 chicken bullions and 5 c. of water.

Shell and devein 1 lb. of shrimp.

Chop 3 stalks of celery, dice 1 green pepper and 3 tomatoes.
Remove chicken once completely cooked and set aside.
Continue sauting onions.

Add celery, green pepper, and 2 T. of garlic and sauté until
vegetables are wilted...about 5-8 minutes.
Stir in 2 c. of rice, 3/4 t. cayenne pepper, 3/4 t. black pepper, and 1 t. of thyme.
Add chicken broth and simmer for 10 minutes.
Return chicken to pan and simmer another 5 minutes.
Add shrimp and simmer 5 more minutes, allowing rice to cook.
Fold in tomatoes and 1 T. of red wine vinegar.
Simmer 1 minute.

Bon appetit!
[enjoy your meal]

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