Jambalaya

Jambalaya is definitely one of the standard cajun cuisine dishes; however, just like many other cajun favorites, when it comes to recipes there is probably nothing standard about it! There are probably thousands of variations for jambalaya and I am sure every Cajun family has their own "perfect" recipe, but the following recipe is how I make it and I think it is pretty darn good...for a Texas girl! So give my variation a try, but to all you locals, please go easy on me! Afterall, I am just a Texas girl in a Louisiana world!

Ingredients:
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into bite sized pieces
1 lb. andouille sausage, casings removed, cut into bite sized pieces
1 large yellow onion, diced*
1 large green bell pepper, diced*
6 celery ribs, chopped*
2 cloves of garlic, minced*
1/2 teaspoon cayenne pepper
1 tablespoon cajun seasoning
2 cups uncooked white rice
4 cups chicken broth (2 cans)
1 dried bay leaf
1-2 tablespoons Worchestershire sauce

Heat oil in a large pot over medium high heat. Brown chicken and sausage until lightly browned, about five minutes. Add onion, bell pepper, celery, garlic, cayenne pepper and cajun seasoning. Saute until onions are translucent. Pour in chicken broth and add the rice and bay leaf to the pot. Bring to a boil, cover and reduce heat and simmer for approximately 20-25 minues or until the rice is cooked through. Check the liquid level towards the end of cooking, adding additional water or broth if the mixture is getting too dry. Stir in worchestershire sauce and serve.

Although it is probably not the proper cajun way, we like it with cornbread. Jiffy, of course.

Enjoy!

*For those in Louisiana, feel free to use Guidry's Fresh Cuts if you don't want to/don't have the time to chop the onion, bell pepper, celery and garlic.