Chicken & Sausage Jambalaya

My entire family really looks forward to our Mardi Gras dinner. In all honesty, it’s because the meal is topped off with our traditional freshly-baked King Cake. Just writing about it makes me want some. ūüôā

I typically make a Cajun main dish- usually shrimp jambalaya. This chicken and sausage version was incredible. My mother-in-law had just given us tons of fabulous Polish kielbasa as well. I was happy that my husband agreed to “sacrifice” it for our special dinner as it really added to the finished dish.¬†This recipe was adapted from Food and Wine, contributed by Ian Knauer.

Yield: Serves 6

  • 10 boneless skinless chicken thighs (about 2 pounds)
  • coarse¬†salt
  • freshly ground black pepper
  • 2 tablespoons canola oil
  • 10-12 ounces Andouille sausage or kielbasa, sliced
  • 2 medium yellow onions, chopped
  • 2 green bell peppers, chopped
  • 4 celery stalks, chopped
  • 6-10 garlic cloves, finely chopped
  • 2 bay leaves
  • 1/4 teaspoon cayenne pepper
  • 1 (28 ounce) can whole San Marzano tomatoes in juice
  • 3 cups water
  • 1 cup long grain white rice (I used Basmati)
  • 2 tablespoons flat-leaf parsley leaves
  1. Season the chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
  2. In a large heavy pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, about 6 minutes. Transfer the chicken to a plate.
  3. Add the sausage to the pot and cook, turning once, until golden brown, about 6 minutes. Transfer the sausage to the plate with the chicken.
  4. Stir the onions, belly peppers, celery, 1 teaspoon salt and 1/2 teaspoon pepper into the pot.
  5. Cook vegetables, stirring occasionally, until translucent, about 8 minutes.
  6. Stir in the garlic, bay leaves and cayenne and continue to cook until golden, about 6 minutes.
  7. Stir in the tomatoes, rice, water reserved chicken and reserved sausage along with any accumulated juices and bring to a boil.
  8. Reduce heat to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes.
  9. Season the jambalaya with salt and pepper to taste, then sprinkle with the parsley and serve.

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Chicken, Shrimp, & Clam Jambalaya

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Our family tradition is to enjoy Jambalaya followed by King Cake on Mardi Gras– is it terrible that we’ve only had the first course so far? Mardi Gras snuck up on me this year! So, the King Cake has been delayed to the weekend…. it will be well worth the wait. (My family doesn’t mind as long as I make it!) ūüôā I modified this wonderful, colorful dish to include clams- and not just clam juice. I also used boneless, skinless chicken thighs and smoked chicken andouille sausage. This recipe was adapted from The New Best Recipe from the Editors of Cook’s Illustrated. Hope you enjoyed your Mardi Gras celebration too!!

Yield: Serves 6

  • 1 large sweet onion, trimmed and quartered
  • 1 medium celery rib, cut crosswise into quarters
  • 1 medium red bell pepper, cored, seeded, and quartered lengthwise
  • 6 medium to large garlic cloves, peeled
  • 2 tsp vegetable oil
  • 5 skinless, boneless chicken thighs
  • 8 to 12 ounces andouille sausage (I used 12 oz smoked chicken andouille sausage), halved lengthwise and cut into 1/4-inch pieces
  • 1 1/2 cups long-grain white rice (I used basmati)
  • 1 tsp coarse salt
  • 1/2 tsp fresh thyme leaves
  • 1/4 tsp cayenne pepper
  • 1 14.5-ounce can diced tomatoes with juice
  • 6.5 ounces canned clams with juice
  • 2 cups low-sodium chicken stock
  • 2 large bay leaves
  • 1 pound large shrimp (31 to 40 per pound), peeled and deveined, if desired
  • 2 T minced fresh parsley leaves, optional, as garnish
  1. In a food processor, pulse the onion, celery, bell pepper, and garlic until chopped fine, about six 1-second pulses, scraping down the sides of the bowl once or twice. Do not over process; the vegetables should not be pureed.
  2. Season the chicken with salt and pepper. Heat the oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Add the chicken, and cook until golden brown, about 5 minutes. Using tongs, turn the chicken and cook until golden brown on the second side, about 3 minutes longer. Transfer the chicken to a plate and set aside.
  3. Reduce the heat to medium and add the andouille; cook, stirring frequently, until browned, about 3 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate and set aside.
  4. Reduce the heat to medium-low, add the chopped vegetables, and cook, stirring occasionally and scraping the bottom of the pot with a wooden spoon, until the vegetables have softened, about 4 minutes.
  5. Add the rice, salt, thyme and cayenne; cook, stirring frequently, until the rice is coated with fat, about 1 minute.
  6. Add the tomatoes with juice, clams with juice, broth, bay leaves, and browned sausage to the pot; stir to combine.
  7. Place the chicken on the rice. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping the chicken on top. Replace the cover and continue to simmer until the chicken is no longer pink when cut into with a paring knife, about 10 minutes more. Transfer chicken to a clean plate and set aside.
  8. Scatter shrimp over the rice, cover, and continue to cook until the rice is fully tender and the shrimp are opaque and cooked through, about 5 minutes more.
  9. While the shrimp are cooking, shred the chicken with your fingers into thin strands. When the shrimp are cooked, discard the bay leaves.
  10. Off the heat, stir in the parsley, if using, and shredded chicken; serve immediately.

One Year Ago:

Poisson Meuniere or Fish with Lemon & Browned Butter Sauce

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I think the browned butter drew me to this recipe- it really made this dish delicious. Meuniere translates as “miller’s wife” and refers to cooking something after dredging it in flour. In this dish, the fish fillets are dredged in flour, saut√©ed, and then topped with a lemon, browned butter, parsley and caper sauce. It was a lovely meal that was quick to prepare. This recipe was adapted from The Little Paris Kitchen: 120 Simple but Classic French Recipes by Rachel Khoo. Lemon sole, Pacific halibut or trout can be substituted for the Dover sole.

  • 1 pound of Dover sole fillets, skin removed
  • 6 T all-purpose flour
  • 1 tsp coarse salt
  • 1/4 tsp freshly ground black pepper, or to taste
  • 3 T grapeseed oil, divided
  • 4 T unsalted butter, cut into cubes
  • juice of 1 lemon
  • 2-3 T chopped parsley
  • 1 T capers, drained and rinsed
  1. Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour, evenly coat, and shake off excess.
  2. Heat 1 1/2 T oil in a large frying pan over medium-high to high heat. When the oil is smoking, place the half of the fish in the pan and lower the heat slightly. Cook 1-2 minutes on each side, until golden. Place the fish on a warmed plate covered with aluminum foil and repeat with the remaining fish fillets.
  3. Wipe the pan clean with paper towels and return to medium heat. Add butter and cook until light brown and fragrant.
  4. Remove pan from heat and add lemon juice. (It will splatter!) Add parsley and capers and combine.
  5. Dress the fish with the sauce and serve. Alternatively, return the fish to the pan and spoon over the sauce and serve.

Jambalaya

Lee Bros Jambalaya

My family has started a new tradition- a Mardi Gras meal of Jambalaya followed by King Cake (my first post) for dessert. YUM! I served this version of Jambalaya for our second annual feast. It is from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee. I was initially interested in cookbooks by the Lee Brothers when one of their newer cookbooks was written up in the New York Times.¬†My husband went to High School with Matt Lee in Charleston, South Carolina. ¬†This recipe is from their first cookbook- I think it’s great. I love the story, background, and description they have written with each recipe. I substituted Old Bay for the Lee Bros. Shrimp Boil, and used homemade turkey stock, chorizo, and a sweet onion.

Yield: 6 servings

  • 1 pound headless medium shrimp (41-50 per pound), shells on
  • 3 1/2 cups chicken broth
  • 1 T Lee Bros. Shrimp Boil (I used Old Bay)
  • 1 T canola oil, plus more if necessary
  • 10 ounces smoked andouille sausage or chorizo, cut on the bias 3/4 inch thick
  • 6 chicken thighs, skinned (about 2 pounds) (I used boneless)
  • about 2 tsp salt
  • about 2 tsp freshly ground black pepper
  • 1 cup chopped yellow onion (about 1 large onion)
  • 5 large garlic cloves, chopped
  • One 28-ounce can whole Italian tomatoes, drained, juice reserved
  • 1 cup long-grain rice
  • Six 3-4-inch-long fresh thyme stems
  1. Peel the shrimp and place in a bowl, reserving the shells separately. In a medium saucepan, bring the chicken broth to a boil over medium-high heat. Add the shrimp shells and the shrimp boil, turn the heat to low, and simmer for 30 minutes. Remove the shells and discard. Turn off the heat.
  2. In a broad-bottomed 4-quart pot, heat the oil over medium-high heat until it shimmers. Add the sausage, turning the pieces with tongs until the outer surface of the sausage pieces are browned all over, about 6 minutes total. Remove to a plate and reserve the sausage.
  3. Brown the chicken: Add the chicken thighs to the sausage fat in the pot- in batches, if necessary; don’t crowd the pan- and sprinkle them with pinches of salt and pepper. Saut√© them on one side until they are a rich golden brown, about 4 minutes, agitating them every so often and adding drops of oil, if necessary , to keep them from sticking. Turn the thighs, sprinkle them again with pinches of salt and pepper, and saut√© until the other side is nicely browned. Remove to a plate and reserve.
  4. Add the onion, garlic, and 1/4 cup reserved tomato juice to the pot and sauté, stirring and scraping up any brown bits from the bottom, until the vegetables are softened and fragrant, about 3 minutes. Add the tomatoes, crushing them as you add them. Turn the heat to media-low and simmer until the ingredients are thoroughly mixed and thickly soupy, 4-6 minutes. Add the chicken, nestling the thighs in the stew. Then add the sausage and any juices that may have drained from the chicken and the sausage.
  5. Strain the broth into a measuring cup and add enough of the remaining tomato juice to make 3 cups of liquid. Add the liquid to the pot and then add the rice. Cover and cook over low heat for 25 minutes, or until the rice is tender and has absorbed most of the liquid. Turn off the heat and add the shrimp, stirring to distribute.
  6. Let the jambalaya rest for 10 minutes before serving. The rice should be plump and very moist but not soupy. Serve in bowls, and garnish with thyme.

Lee Bros. Shrimp Boil

A shrimp boil is a spice blend that combines with water to make an instantly spicy and aromatic broth, a perfect medium for boiling all sorts of fish and shellfish. This recipe makes enough to season 4 gallons of water. Budget 1 T per 1 quart water.

Yield: Makes 1 scant cup

  • 1 T peppercorns
  • 1 T celery seeds
  • 6 bay leaves, shredded with scissors
  • 1/2 cup kosher salt
  • 3 T ground cayenne pepper
  1. Pound the peppercorns, celery seeds, and bay leaf with the salt in a mortar, in batches if necessary.
  2. Place in a small bowl and stir in the cayenne. Stored in an airtight container, it will keep for up to 2 months.

New Orleans Red Beans and Rice with Pickled Peppers

My family was very skeptical when I said that I was making Red Beans and Rice for dinner (read: they were complaining).  This quick dish changed their minds!  It was delicious.

I did add extra bacon (because I had it on hand), which may have improved the flavor, but I don’t think that it was necessary. ¬†I used Trader Joe’s jarred roasted red peppers and fire roasted jalape√Īos instead of the Peppadew peppers and pickled jalape√Īo.

We ate it with brown Basmati rice. The recipe instructs¬†to top the beans with a mound of rice- ¬†I thought that it was more aesthetically pleasing¬†served over the rice. ¬†ūüôā This recipe was adapted from Food and Wine.

  • 4 ounces thick-cut bacon, cut into 1/4-inch dice
  • 1 medium onion, finely chopped
  • 1 inner celery rib, finely chopped
  • 2 garlic cloves, minced
  • 1 pickled jalape√Īo or jarred fire roasted jalape√Īos, finely chopped
  • 1/4 cup chopped Peppadew peppers or jarred roasted red peppers, plus more for garnish
  • two 15-ounce cans red kidney beans
  • 1 cup chicken stock or broth
  • coarse salt
  • freshly ground pepper
  • rice, for serving (I used brown Basmati rice)
  • parsley, for garnish
  1. In a large saucepan, cook the bacon over moderately high heat, stirring, until golden and crisp, about 5 minutes.
  2. Add the onion, celery, garlic, pickled jalape√Īo and 1/4 cup of peppers and cook, stirring, until softened, 5 to 6 minutes.
  3. Add the beans with their liquid and the chicken stock and bring to a boil.
  4. Simmer over moderate heat until the liquid is slightly reduced, 8 minutes. Season the beans with salt and pepper.
  5. Mound rice in each serving dish and ladle the beans over the top. Garnish with chopped parsley or more peppers, as desired, and serve right away.

King Cake

This is the first King Cake I have ever made. If you ask my kids, this is the best thing I have ever made.

I have several recipes for King Cake but this one was so good, I am scared to try another recipe!

When my husband and I lived in Mobile, Alabama, every bakery and grocery store sold King Cakes around Mardi Gras. When we lived in Chicago, our European landlords served this cake on New Year’s Day.

Typically, a tiny, plastic baby doll is placed inside, and the finder of the baby will enjoy a year of good fortune and luck. We haven’t been able to¬†find a tiny, plastic baby doll in Long Island, so we opted to put in a Hershey’s kiss instead.

This recipe is from the Mobile Press-Register. It makes 2 cakes.

King Cake

  • 1/4 cup butter
  • 1 16 oz carton sour cream (light is okay)
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 2 packages dry yeast
  • 1 T granulated sugar
  • 1/2 cup warm water (105-115 degrees)
  • 2 eggs
  • 6-6 1/2 cups all-purpose flour, divided
  • 1/2 cup sugar
  • 1 1/2 tsp ground cinnamon
  • 1/3 cup butter, softened
  • colored frostings (see below)
  • colored sugars (see below) or store-bought sanding sugars
  1. Combine the first four ingredients in a saucepan; heat until butter melts, stirring occasionally. Let mixture cool to 105-115 degrees.
  2. Dissolve yeast in 1 tablespoon sugar in warm water in a larger bowl; let stand 5 minutes.
  3. Add butter mixture, eggs and 2 cups flour. Beat at medium speed with an electric mixer 2 minutes, or until smooth.
  4. Gradually stir in enough remaining flour to make a soft dough.
  5. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes)(or use a dough hook in a stand mixer).
  6. Place in well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk. (A proofing oven or warming drawer is perfect.)
  7. Combine 1/2 cup sugar and cinnamon; set aside.
  8. Punch dough down and divide in half. Turn one portion of dough out onto lightly floured surface (or a counter covered with plastic wrap) and roll to a 28 by 10-inch rectangle. Spread each half with butter and cinnamon mixture on dough.
  9. Roll dough, jellyroll fashion, starting at the long side. Gently place dough roll, seamside down on a lightly greased or parchment paper-lined baking sheet.
  10. Bring edges of dough together to form an oval ring, moistening and pinching the edges together to seal.
  11. Cover and let rise in a warm place (such as a proofing oven or warming drawer), free from drafts, 20 minutes or until doubled in bulk.
  12. Bake at 375 degrees for 15-20 minutes or until golden. 
  13. Repeat procedure with remaining dough, butter and cinnamon mixture. Decorate each cake with bands of colored frostings and sprinkle with colored sugars.

Colored Frostings

Yield: about 1 1/2 cups (enough for 2 cakes)

  • 3 cups sifted powdered sugar
  • 3 T butter, melted
  • 3-5 T milk
  • 1/4 tsp vanilla extract
  • 1-2 drops each of green, yellow, red and blue food coloring
  1. Combine powdered sugar and melted butter. Add milk (at room temperature) to reach desired consistency for drizzling; stir in vanilla.
  2. Divide frosting into three batches, tinting one green, one yellow, and combining red and blue coloring for purple frosting.

Colored Sugars (Store-Bought Sanding Sugar may be substituted)

Yield: 1/2 cup each color

  • 1 1/2 cups sugar, divided
  • 1-2 drops each of green, yellow, red and blue food coloring
  1. Combine 1/2 cup sugar and drop of green food coloring in a jar. Place lid on jar and shake vigorously to evenly mix color with sugar.
  2. Repeat procedure with 1/2 cup sugar and yellow food coloring. For purple, combine 1 drop red and 1 drop blue food coloring before adding 1/2 cup sugar.

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