Friday, July 4, 2008


"Hey y'all, here something that I know you're just gonna love!". OK, if you couldn't guess, this used to be a Paula Deen recipe. I love Paula because she loves food, and she makes everyone else love food. Well, this is all a bit of a digression. I say the recipe "used" to be Paula's because Greg and I changed just about everything about it. We roughly got proportions from her recipe, and a general season base. Instead of shrimp we used chicken ($), instead of dried onion and garlic we used the real deal, instead of beef bullion we used chicken, and instead of long grain rice we used brown. We also added a few spices: sea salt, sage, ground mustard, & ground coriander. I think all of the changes we made to this one really make up for the lack of creativity in the last few posts. It was really fun and energizing to take our time and dissect a new recipe again. I'll have to remember that feeling next time I just don't feel cooking anything fun.

We do thank Paula for her inspiration and her proportions, because we absolutely love this dish. The flavor and texture are great, and it really transported us to the South. It's also pretty healthy (again, I think this makes up for my last few posts, this was turning into a dessert blog!) and very filling. It's easy to cook, though it takes a bit of time since there are different stages.

What I think is most fun about this recipe is that it is a combination of Creole and Cajun cooking! I didn't realize we were mixing cooking styles until I looked them up afterwards. From what I can gather, Creole jambalaya has the tomatoes and the meat is not browned. In Cajun jambalaya, the meat is browned and the "trinity" is added: onion, celery and green bell pepper. In our recipe, we cooked the onion with spices, added our (yellow) bell pepper, then added our meat, browned it, then added our tomatoes, rice and chicken stock.


1/2 lbs Andouille sausage
1 lbs chicken
1 C. instant brown rice
1 C. chicken stock
1/2 yellow onion, chopped
1 small bell pepper, chopped
2 gloves garlic, crushed or micro planed
14 oz. diced tomatoes
8 oz. tomato sauce
2 bay leafs
1 tsp thyme
1 tsp sage
3/4 tsp cayenne pepper
1/2 tsp dried mustard
1/4 tsp ground coriander
Sea salt and ground black pepper
Olive oil

-In a large stock pot or dutch oven, add olive oil, onion, bell pepper, garlic, sage, thyme, ground mustard, ground coriander, cayenne pepper, sea salt, black pepper and bay leafs. Stir to combine, cook until the onion is transparent but not yet caramelized, medium heat, 5-10 minutes.

-Cut the chicken and sausage into small bit size pieces. Add these to the onion mixture. Stir to combine. Turn up to medium high heat. Let the meat brown on one side.

-Add the rice, tomatoes, tomato sauce and chicken stock. Stir it all and scrap any pieces of meat of the bottom of the pot. Bring to a boil, reduce heat and let simmer for about 10 minutes (or as directed for your rice). Once the meat is cooked through and the rice is tender, remove from heat and let stand. Serve warm and enjoy! Also goes great with a slice of chocolate cake!