I’m Not One To Brag….

….but I made one of the BEST dinners last night. Truth.
Homemade Jambalaya and Fall-Of-The-Bone-Tender Chicken.

It was AWESOME. The beau just kept eating, then looking at me in awe, and eating more.
Ladies (and gents) this is the reaction you want.

Homemade Jambalaya
2 tbs olive oil
1 small white onion, diced
1 bell pepper, diced
3 large ribs of celery, diced
2 c. chopped fresh or frozen okra (I didn’t have any, but it is traditional)
1 tsp garlic powder
1/2 tsp sea salt
4 andouille sausage links, (about 1.5c. diced)*
1 10oz can diced tomatoes
2 c. long grain brown rice
Creole Seasoning
4 cups chicken stock
2 cups water  (or chicken stock) as needed
1 bag 12-16oz frozen, deveined, cooked shrimp
Hot sauce for serving
*I used fully cooked sausage. Otherwise, be sure to cook sausage thoroughly first. I also like to remove the casings before cooking; but that’s up to your preference.

In a large pot or deep stockpot, heat oil. Add onions, pepper and celery, okra (if using), garlic powder, salt and a few shakes of Creole seasoning.

Saute veggies until translucent. Add sausage, tomatoes and rice. Toss thoroughly to coat with the veggie mix. Add liberal shakes of the Creole seasoning (feel free to taste here, since everything is cooked). Add 4 cups of chicken stock, stir to combine, cover and put heat to simmer.

Cook for 30-50 minutes based on rice doneness (as the liquid is absorbed, add water or more stock until rice is tender and all liquid has been absorbed. Add frozen shrimp (you can snap off the tails or leave on); and stir into the hot rice mix until thoroughly warmed. Serves 6.

Traditionally Jambalaya has the chicken mixed throughout; and you can certainly add 2 cups of cooked chopped chicken when you add the sausage; but I preferred to serve my chicken over the top.

This chicken is my family’s dirty little secret. My mother is a wonderful cook.  Middle Eastern food, Thanksgiving dinners, you name it, it’s all delicious and fresh. No instant “helpers” or cans of “cream of whatever” here. However, there is one “American” dish that we all love, begrudgingly. It will make your chicken fall-of-the bone tender, succulent and delicious. Just make sure you have plenty of….ketchup. That’s right. The red stuff is the base of this deliciousness. Stay with me.

The Ketchup Chicken
This recipe changes based on what’s around; so improvise! Just don’t skip the ketchup)
1/2c. Ketchup
1/2c. Olive Oil
2-3 tbs poultry herbs (herbs de provence or oregano/thyme/rosemary)
1 tbs lemon juice
1 tbs Worcestershire Sauce
1 tbs garlic powder
1/2c. grated Parmesan cheese
2 tbs apricot jam
1 c. chicken stock
Dash of Salt and Pepper
For roasting:
1 large white onion, quartered
2 lb chicken pieces (I used boneless chicken thighs; but you can use chicken breasts, or bone-in chicken thighs)

Pre-heat oven to 350. In a bowl, whisk sauce ingredients together. Taste, adjust more seasoning as needed. Set aside. Rinse chicken in cool water and pat dry. Lay chicken and onions in a large roasting dish; and pour in all of the sauce. Be sure to submerge the chicken. Bake for 20  minutes, flip over and bake for another 20, until chicken literally falls apart with tender deliciousness. Divine. Serves 4. Serve over jambalaya with plenty of the sauce. *If you’re not making rice; you can add 4 peeled and quartered  potatoes to the roasting pan for a one-dish meal – how “helper” of me*

All together now….


3 Comments Add yours

  1. Lizzy says:

    Creole seasoning makes everything better!!! I just wrote about it too!

  2. Jen says:

    I love ZATARAINS sheerly for the name and packaging design alone! I mean – it’s so jazzy, its so festive, it’s a party you sprinkle on things! CHA CHA CHA….

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s