If you have not experienced the fine delicacy of jambalaya or gumbo, boy are you missing out!
I grew up on the stuff with my southern Mama's cooking. Mama has given me her jambalaya recipe I don't know how many times AND I've watched her make it more than once at home. But I swear, she's holding out on me (okay, not really) but I can't make my jambalaya come out like hers! So I've given up. Instead I've come up with my own gumbo recipe.
For all my yankee friends, gumbo is essentially more of a soup version of jambalaya Very similar ingredients, just served over rice (optional though).
Are you ready? Because I worked REALLY hard to perfect this recipe and I finally got it! Yeeehaw!
What you'll need....
INGREDIENTS:
- 1 can of diced tomatoes (leave the juices in)
- 2 tablespoons garlic powder
- Tony's creole seasoning
- 1 cup uncooked rice
- beef or chicken buillion (or stock)
- 1/3 c cornstarch
- 3 tbsp oil
- 2 boneless skinless chicken breast
- 6 links of sausage***
- 1 small package of cooked small shrimp
DIRECTIONS:
1. Make the Roux: Now don't go spacey on me, it's super easy! Heat the oil in a large pot for 2-3 minutes until it's bubbling. Add the cornstarch (you can also use flour, but this way it's gluten free)! With a wire whisk keep stirring for 4-5 minutes. Don't let it burn!
2. Add the tomatoes and keep on high. Make sure you stir periodically!
3. While that's coming to a boil, go ahead and cut up the sausage into small circles, the chicken breasts into bite sized pieces and take the tails off the shrimp.
4. As soon as you're done with the sausage, add that to the pot. I like to let it brown up just a tad before I do the next step. Not entirely necessary, but I like it.
I grew up on the stuff with my southern Mama's cooking. Mama has given me her jambalaya recipe I don't know how many times AND I've watched her make it more than once at home. But I swear, she's holding out on me (okay, not really) but I can't make my jambalaya come out like hers! So I've given up. Instead I've come up with my own gumbo recipe.
For all my yankee friends, gumbo is essentially more of a soup version of jambalaya Very similar ingredients, just served over rice (optional though).
Are you ready? Because I worked REALLY hard to perfect this recipe and I finally got it! Yeeehaw!
What you'll need....
INGREDIENTS:
- 1 can of diced tomatoes (leave the juices in)
- 2 tablespoons garlic powder
- Tony's creole seasoning
- 1 cup uncooked rice
- beef or chicken buillion (or stock)
- 1/3 c cornstarch
- 3 tbsp oil
- 2 boneless skinless chicken breast
- 6 links of sausage***
- 1 small package of cooked small shrimp
DIRECTIONS:
1. Make the Roux: Now don't go spacey on me, it's super easy! Heat the oil in a large pot for 2-3 minutes until it's bubbling. Add the cornstarch (you can also use flour, but this way it's gluten free)! With a wire whisk keep stirring for 4-5 minutes. Don't let it burn!
2. Add the tomatoes and keep on high. Make sure you stir periodically!
3. While that's coming to a boil, go ahead and cut up the sausage into small circles, the chicken breasts into bite sized pieces and take the tails off the shrimp.
4. As soon as you're done with the sausage, add that to the pot. I like to let it brown up just a tad before I do the next step. Not entirely necessary, but I like it.
5. Add 2 c. of water to the pot. Add the raw chicken as well (I also add any chicken juice that came out when was defrosting the chicken).
6. Creole Seasoning: Now here's the tricky part. I like to add creole to the mixture to get the seasoning really mixed in. BUT creole seasoning -- I feel like -- is a love/hate thing. A little creole goes a LONG way. So I would suggest adding about 2 teaspoons and tasting it after everything is cooked thoroughly. If you'd like to add more, then by all means, do! This is also the time I add 2 tablespoons of garlic.
7. In a separate smaller pot, you're going to make the rice. I don't use instant rice so you'll need to adjust accordingly. The rice directions say to use 1 cup of rice with 2 cups of water to equal 3 cups of cooked rice. I followed those ratios and added 1 buillion cube. You can use chicken or beef. I also sprinkled just a bit of creole seasoning to the water before the rice cooked.
8. After your chicken has been boiling in the pot for about 15 minutes, check to make sure all of the larger pieces are cooked all the way through. To be honest, mine were cooked after 8 minutes, but I did just a little extra because germs creep me out. Your call there!
9. Add the cooked shrimp in the last 5 minutes of cooking! I like my shrimp to have a bit of crunch and not be super wilted. This tends to be the perfect time for that. If you don't care about the texture of your shrimp, add it any time! :D
10. After the rice is cooked you have the option of adding it to the mixture (that's what I do) or just keeping it on the side to serve your gumbo over it (as is how it's traditionally served). One note here, however, is that I would suggest when you package up the leftovers, add the rice into the mixture so it stays soft! It heats up deliciously!
6. Creole Seasoning: Now here's the tricky part. I like to add creole to the mixture to get the seasoning really mixed in. BUT creole seasoning -- I feel like -- is a love/hate thing. A little creole goes a LONG way. So I would suggest adding about 2 teaspoons and tasting it after everything is cooked thoroughly. If you'd like to add more, then by all means, do! This is also the time I add 2 tablespoons of garlic.
7. In a separate smaller pot, you're going to make the rice. I don't use instant rice so you'll need to adjust accordingly. The rice directions say to use 1 cup of rice with 2 cups of water to equal 3 cups of cooked rice. I followed those ratios and added 1 buillion cube. You can use chicken or beef. I also sprinkled just a bit of creole seasoning to the water before the rice cooked.
8. After your chicken has been boiling in the pot for about 15 minutes, check to make sure all of the larger pieces are cooked all the way through. To be honest, mine were cooked after 8 minutes, but I did just a little extra because germs creep me out. Your call there!
9. Add the cooked shrimp in the last 5 minutes of cooking! I like my shrimp to have a bit of crunch and not be super wilted. This tends to be the perfect time for that. If you don't care about the texture of your shrimp, add it any time! :D
10. After the rice is cooked you have the option of adding it to the mixture (that's what I do) or just keeping it on the side to serve your gumbo over it (as is how it's traditionally served). One note here, however, is that I would suggest when you package up the leftovers, add the rice into the mixture so it stays soft! It heats up deliciously!
The best part of this recipe? Hmmmm... well, let's see.... It could be that it only takes a half hour (or less) to make from beginning to end. Or it could be that it's even better heated up for leftovers as all those flavors get mixed in. Or maybe that 1.5 cup serving = only 389 calories! Mmmmmmm....!!!
All in all, no complaints from over here. My 3 year old can't get enough and I've already been told by my hubby that he gets all the leftovers. I hope y'all enjoy it as much as we did!
All in all, no complaints from over here. My 3 year old can't get enough and I've already been told by my hubby that he gets all the leftovers. I hope y'all enjoy it as much as we did!