Perfectly Imperfect, Vintage

Friday, January 20, 2017

Cajun Jambalaya


4 ounces butter - 1 stick


2 TSP Cajun seasoning


½ tsp salt


½ tsp fresh ground pepper


1 lb boneless skinless chicken breasts (cubed)


1 lbs Andouille Sausage (cut into small pieces)


1 lb fresh medium shrimp, peeled, deveined and tails removed


1 lb fresh linguine


2 cups clam juice


½ fresh green bell pepper – cut into thin strips


½ fresh red bell pepper – cut into thin strips


½ yellow bell pepper – cut into thin strips


1 medium red onion – cut into thin strips


¾ cup fresh tomatoes - diced


1. In a saute' pan or dutch oven Melt butter slowly


2. Add seasoning to pan and stir together


3. Add Sausage saute' and season with 1/2 salt and pepper – cook until ¼ done.


4. Add chicken saute' – add the rest of the salt & pepper cook until both sausage and chicken are about halfway done.


5. Start your pasta in a separate pan – cook al dente (fresh is better but box will
 do)


6. Add clam juice, peppers, and onions. Cook until chicken and sausage are almost done


7.Add shrimp. Toss the ingredients together.


8. Add tomatoes – until sausage and chicken are cooked thoroughly.



9. Place pasta in each bowl. Spoon equal portions of the jambalaya mix.
Can be frozen.

Notes: I use Tony Chachere's seasoning.

Andouille Sausage is a french (Cajun) sausage. It's spiced, heavily smoked pork and wine. Substitute if you must.You can omit the Sausage – it just won't have the Cajun flare.Adjust according to your own taste. For added zip splash in hot sauce.



~CG
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