Friday, 4 March 2016

Easy, Peasy Jambalaya


This is such a fantastic, super easy, and delicious meal!
It's very likely not a traditional Jambalaya, but no matter!
The whole point of cooking and eating is to enjoy your food.
 I never fret about sticking to rules and regulations when I'm cooking.
 I cook what I like.
And if for some reason, a meal doesn't turn out the way I'd like it to, I don't make it again.
Anyway, we all loved this one!
I modified this one to my own tastes, (and according to what I actually had in the pantry!)
It's definitely a keeper!

  • 2 boneless, skinless chicken breasts, cut into cubes
  • 1½ cups frozen shrimp
  • 2 pieces firm, white fish - I used Bass
  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 3 peppers, chopped
  • 3 celery stalks, sliced
  • 2-3 garlic cloves, minced
  • 1 (14 oz) can diced tomatoes
  • 3 bay leaves
  • 1 tsp. Worcestershire sauce
  • 1 cup uncooked rice
  • 3 cups chicken broth
  • 1/2 to 1 tsp. cayenne
  • ½ tsp. paprika
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • Green onions
  1. In a large, deep frying pan, heat olive oil over medium-high heat. Add onion, peppers, celery, and garlic. Cook for a couple of minutes, or until veggies begin to sweat. Add the chicken stirring frequently, using more olive oil if necessary. Cook until chicken is no longer pink. Season with salt, pepper, cayenne, paprika, oregano, and basil. Cook for 1 more minute.
  2. Stir in fish, tomatoes, broth, Worcestershire, and bay leaves. Bring to a boil and add rice. Reduce heat to a simmer and cook for 20-30 minutes, or until rice is cooked through. Add more broth if necessary, but if you stir often enough, there should be no worries of burning or sticking.
  3. When the rice is almost cooked, stir in the frozen shrimp. Cook until heated through.
  4. Garnish with chopped green onions and serve!