A Big Pot of Jambalaya

I don’t have a lot to say about Jambalaya.  I don’t like making, smelling or eating it.  Are you wondering why I make it?  If you must know, I make it to be a good wife.  I cook dinner straight after tidying up and then I rush to refresh myself.  Ha-ha!  Apparently the cleaning up part will even lift my spirits!  Perfect.  🙂  I can’t tell you the last time dusting or vacuuming has lifted my spirits – maybe I’m not doing it right.   

I actually do make jambalaya because Jason likes it and because it’s one of the few ways he eats his veggies.  So while it’s not on my list of favorites, I soldier on.  I make it sound bad, but I’d have to score it an 8 or 9 in comparison to others I’ve tried.  Deconstructed it doesn’t seem bad at all – peppers, tomatoes, shrimp, sausage and chicken.  What’s not to like?  Maybe I just can’t hack so many protein sources in one dish.  Like shrimp on pepperoni pizza – gross.

Jambalaya:

1 chicken breast cut into bite sized pieces
1/2 lb shrimp
1 large smoked sausage link cut into bite sized pieces
1 1/2 cup of raw rice
1/2 cup diced celery
1 small green pepper, diced
1 small red pepper, diced
1 jalapeño pepper, diced
1 large can tomatoes
1/4 cup tomato paste
1 bay leaf
1/2 tsp oregano
1/8 tsp thyme
1/8 tsp ground cloves
2 cloves garlic
1/2 cup dry white wine
4 tbsp fresh parsley chopped
1 1/2 cups chicken stock

Fry chicken and sausage in olive oil until browned and then add shrimp, cook for a couple of minutes and then remove from heat and reserve.   Saute onion in olive oil and cook for of a couple of minutes before adding the garlic, peppers and celery.  Once lightly browned add the browned meat, tomatoes, tomato paste and seasonings.  Mix in the rice and stock and simmer until rice is almost cooked.  Just before serving stir in the white wine and parsley.