I am a southerner, born and raised in central Louisiana where boudin and cracklins are popular and a delicacy! Big Mamou, Cajun Music Capital of the World, is my hometown. So, I said all of that to say, I cook lots of cajun dishes that have that authentic down south taste. Gumbo, jambalaya, fried catfish, red beans and rice, and fried chicken just to name a few.
Growing up down south, I have become accustomed to different spices and dishes, and ways of cooking that are not the norm in other parts of the United States. I love food, and I love cooking. Over the past 12 years, I have broadened my palate to lots of different culinary delights. I watch food network, and the cooking channel daily and love different food magazines, which helps me with my skills in the kitchen, and I must say, I am pretty good!
Here is a pretty simple recipe for Cajun Style Jambalaya, my way:
1 lb chicken breast, thin sliced and diced
1 lb of cajun andouille sausage, sliced
4 cups of Cooked Rice ( your choice of rice, I use white)
1 small can of tomato sauce
Season/Spice to taste ( I use Tony Chachere’s)
You can also choose to use about a 1/2 cup of chopped onions and bell peppers. I leave it out sometimes because the kids don’t like the onions and bell peppers.
Cook chicken in skillet, add water as necessary to keep chicken from scorching . When chicken is close to cooked, add sausages to pot. Be sure to stir often and add small amounts of water as necessary. Once chicken and sausages are cooked, drain excess gravy (about 1/2 cup can remain in pot). Add seasoning, rice and tomato sauce to pot and mix all ingredients well on a low fire. **If you choose to add onions and bell peppers, add them before you add the seasoning, rice and tomato sauce. Once the ingredients are all mixed well, the jambalaya is done.
Be sure to share your pictures and comments, if you try the recipe!
Comment with any questions!