CAJUN JAMBALAYA by Chef Gason Nelson

CAJUN JAMBALAYA by Chef Gason Nelson

Kara Johnson



Cooking Music:  I suggest The Balfa Brothers "The Balfa Brothers Play Traditional Cajun Music, Volumes 1 & 2".  It takes you on a musical tour of Acadiana.

1/2 pound boneless skinless chicken thighs, cut into 1-inch cubes
The Cook Shop Cajun Seasoning to taste
1/4 teaspoon smoked paprika
2 tablespoon vegetable oil
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
1/2 cup of diced sweet chili peppers
1 tablespoon Worcestershire sauce
1/2 pound andouille  sausage cut in 1/4-inch slices
1 cup uncooked long grain rice
1 garlic clove, minced
1/8 to 1/4 teaspoon cayenne pepper
2 cups chicken broth
Minced parsley for garnish

Sprinkle chicken with salt &   and smoked paprika. In a large skillet, cook chicken  in oil over medium-high heat until juices run clear. Remove chicken and set aside. In the same saucepan, sauté the onions, celery, sweet chili peppers and bell peppers over medium-high heat for 1 minute. Stir in the sausage, rice, garlic, cayenne, chicken and season with salt and pepper. Add broth and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Fluff with a fork. Garnish with parsley.