When foreigners think about American food, the first dishes that come to mind are usually burgers, onion rings, hot-dogs, and pretty much any thing fast-foody. Or maybe cowboy food ? a chili, a pot of beans.?The food from the Southern states is not something that typically makes its way across the Atlantic. And what a pity! True there?s still a LOT of fried foods in southern, cajun, and creole dishes, but where was jambalaya and gumbo all my life!!
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- 1- 1.5 lbschicken breasts cubed
- 1 packandouille sausages ~12 oz sliced
- 1 handfulshrimp optional *
- 1 medonion diced
- 2celery stalks diced
- 1 cupdiced tomato (can is fine)
- 1 1/2 cuplong grain white rice (I like Uncle bens)
- 3 clovesgarlic crushed/chopped
- 1 tbsworcestershire sauce
- 1 tbsolive oil
- 3 1/2 cupwater
- 1/2 tbschicken bouillon
- 1bay leaf
- 1/2 tbssalt
- 1/4 tspdry thyme
- 1/4 tspdry oregano
- 1/2 tbssweet paprika
- 1/8 tspcayenne pepper
- 1/4 tspblack pepper
- 1/2 tbsgarlic powder
- 1/4 tsponion powder
How it's made |
- Dice, cube, slice all the ingredients. Mix all the spices together. In a large bowl add about half of those spices to the chicken and andouille. Mix well and reserve.
- Heat the oil in a large sauce pan over medium-high heat. Add the onion and celery and cook for 4-5 minutes. Add the garlic and rice and stir until the rice gets translucent. Stir in the chopped tomato, water, worcestershire sauce, bouillon and a good pinch of salt. Reduce the heat to medium-low and cover and cook for fifteen minutes.
- Stir in the chicken and andouille and cook for 5 minutes. Uncover and cook for an extra 5mn. Taste and adjust the seasoning by either adding more salt or more of the spices.
This dish traditionally calls for shrimp, which I omitted here for one reason: I am?a big food safety worrier and I wanted to make sure that this dish could be brought to school and stay "safe".
But please do try this recipe with?shrimps, it's delicious! Simply?add the peeled shrimp (i like to chop them in little chunks too) to the chicken, andouille and spices.
What you need
spices
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Recipe Notes
This dish traditionally calls for shrimp, which I omitted here for one reason: I am?a big food safety worrier and I wanted to make sure that this dish could be brought to school and stay "safe". But please do try this recipe with?shrimps, it's delicious! Simply?add the peeled shrimp (i like to chop them in little chunks too) to the chicken, andouille and spices.
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