Duh, nuh, nuuuuuhhhh!
hmmmm huh hmmmm!
Son of a gunnnn, we’ll have big funnnn, on the bayoohhhhhhh!!
Of all the songs that I don’t really know the words to, I’m sure that I love that one the very most. I’ve also (maybe) never loved any other creole comfort food more.
Ya’ll, this is so easy to make. And so good. My whole family likes it. EVERY ONE OF THEM. Except the baby. He doesn’t like anything though, anyhow.
Did I mention that this is really easy to make even though it seems like it wouldn’t be? Those are definitely my favorite kind of things ever. Also, it is highly customizable. You can make it spicy or not, shrimpy or not, you can add sausage or (you guessed it) not. The thing is, once you get the basic formula down it is impossible to screw up.
Better yet, it is done from start to finish in about thirty minutes. Some folks may choose to make a meal like this on a busy night when they have a lot going on but I personally have reserved it for days when I’ve been home alone with the little babies, off work, and have little else going on. I spend virtually the whole day building minnie mouses out of play-doh, taking naps, and cleaning bathrooms in the most leisurely of fashions. Everyone then comes home to my tidy home and my real non-yoga pants wearing self and a hot, filling, delicious meal and they think I am a goll dang magician.
Dress in styyyyle! and go hog wiiiiild! me oh, my oh!!
Son of a gunnnn, we’ll have big funnnn on the bayohhhhhh!
- 1 teaspoon olive oil
- 2 ribs celery, diced
- 1 white onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 jalapeno pepper, seeded and finely chopped
- 2 tablespoons garlic, minced
- 1 pound boneless skinless chicken breasts, cut into pieces
- 4 cups chicken stock
- 1 14 oz. can crushed tomatoes
- 2 cups uncooked white or brown rice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 2 tablespoons Cajun seasoning
- 2 bay leaves
- 1 teaspoon thyme, crushed
- 1 lb. raw shrimp, peeled and deveined
- salt and pepper
- Heat oil in a large pan over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about five minutes. Add the chicken and continue sauteing for an additional 5 minutes, or until the chicken is no longer pink.
- Add the chicken stock, tomatoes, rice, Cajun seasoning, bay leaves, thyme, Worcestershire sauce, hot sauce, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25 minutes, or until the rice is cooked, stirring occasionally so that the rice does not stick.
- Once the rice is tender, add in the shrimp stir to combine. Let the mixture continue to simmer until the shrimp are cooked and no longer pink. Remove bay leaves and season the jambalaya with salt and pepper and hot sauce and additional Cajun seasoning to taste.