Mr. Food: Jambalaya

In celebration of Fat Tuesday, our gourmet expert is cooking up a hearty Cajun-style specialty. For tasty tips on this big easy favorite, here's Mr. Food.

It's Mardi Gras time, and recently we made a version of the rich, thick okra-based gumbo that's so famous in the Big Easy. Well, another favorite is jambalaya, and even though they're similar, there are differences too.

Gumbo is always served with a side of rice, but the rice is cooked with the jambalaya!

In a soup pot, over medium heat, stirring constantly, we brown one pound of cut-up boneless, skinless chicken breasts, along with a 13-ounce package of Cajun-style smoked sausage known as Andouille, or really any smoked sausage, that we've cut into 1/4-inch diagonal slices.

Add in two chopped ribs of celery, one chopped medium onion, and one chopped green pepper. When the veggies are tender, we stir in two cans of ready-to-use chicken broth, a 14-ounce can of diced tomatoes, 1-1/2 cups uncooked long-grain rice and one tablespoon Cajun seasoning.

Turn the heat to low, cover the pot, and let it simmer about 45 minutes until the rice is cooked and absorbs the flavorful liquid. That's it!

And sure, there are loads of variations of this dish. It can be made with beef, pork, even seafood, or a combo of them. We can make it spicier with more seasoning, or milder with less, your choice!

If you’d like the recipe for now or anytime, just send a self-addressed, stamped envelope, marked “Jambalaya,” to me, Mr. Food, right here at the station, or get it online today in time to have your own celebration!

Of course, one taste and it might have your gang trading their Mardi Gras beads for another bowl of the "OOH IT'S SO GOOD!!®"


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