Monday, September 7, 2009

Chicken and Andouille Sausage Jambalaya

Week 1 of the Cooking Challenge = success. I'm making an effort to get Aaron's opinion, Bryton's opinion (whenever it applies right now), and the opinion of an honest innocent bystander, who this evening just happened to be Steffanie. (And Luke called the leftovers, we'll see what his opinion is after trying!)
I'm asking for a star rating from 1 - 10 with 1 being "You can't pay me enough to eat it again," and 10 being "that's the most wonderful thing I've ever eaten in my life."
So, that being said, tonight's dinner was chicken and andouille sausage jambalaya, honey cornbread, and fried apple pies.
Overall I thought the meal was good. I was going for a comparison to the "House of Blues" jambalaya. Though I don't think I succeeded in that area, I'd cook the meal again, and Aaron has requested it again.
Steff gave a 6 out of 10 star rating, Aaron a 7. (Bryton tried a small taste of the rice... and his face turned bright red, so he didn't get much more than that... too spicy for his pallet at the moment.)
I'll be honest and say the fried apple pies didn't fry long enough. I fried them in a fryer instead of a skillet so I couldn't watch them well. Luckily I tried first and made the others refrain from eating... so there is no star rating. I'll try those again differently.

So here are the recipes:
Chicken and Andouille Sausage Jambalaya
1/2 lb - 1 lb of boneless / skinless chicken breasts (I used 3, about 3/4 of a pound)
1/2 lb - 1 lb of Andouille Sausage (I used the Johnsonville brand and used all but one link)
One can Rotel died tomatoes and green chiles
1 cup diced white onion (or yellow, or green)
2 cups white rice
2 tbsps cajun seasoning (buy in seasoning aisle or see the recipe I used below, recipe or amount can be adjusted to taste)

Boil chicken until done. Save 4 cups of broth. Cut sausage into coins, dice onion and cube chicken. Add sausage, onion, chicken, rotel, and seasoning to broth in a large pot. Bring to a boil. Once boiling add rice and reduce heat to a low simmer. Cover and allow to cook 20 minutes or until rice is tender. (Adjust to the taste of your family by adding more or less cajun seasoning or substituting andouille sausage for regular.)

Cajun Seasoning Recipe:
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

Combine all ingredients and mix thoroughly. Store in sealed container.

If you all try it let me know what you think!!!


No comments: