Haunted Jambalaya

Ok, so my jambalaya isn’t really haunted – I just ran out of green peppers so substituted orange peppers in – and seeing as Halloween is a few days away – it turned into Haunted Jambalaya.  (Cheesy but whatever).

This makes enough for 6 or 7  people easily – we serve it with Gluten Free Cornbread 
I made a couple of substitutions since it was pouring rain and I wanted to use what I had on hand rather than go to the store.

Haunted Jambalaya (Chicken & Sausage)

  • 1 LB Boneless Chicken (chopped into bite sized pieces) – typically I use thigh but I had breast on hand
  • 1 LB Tasso or other cajun spiced smoked sausage (fully cooked) try debrezie if you can’t find tasso or andouile
  • 4 cups chicken stock (I used turkey stock ‘cos its what i had on hand)
  • 4 cups diced tomato (796ml can)
  • 2 orange peppers – chopped
  • 1.5 cup onions chopped
  • 4-5 ribs celery chopped
  • 1/4 cup minced garlic
  • 1 TB Melinda’s XXX Hot Pepper sauce (or your fave)
  • 2 TB Andy Roo’s Blackening Seasoning (or your fave cajun seasoning)
  • 3 TB Thyme
  • 1 Tsp black pepper
  • 1/4 cup vegetable oil
  • 1/2 tsp celery salt
  • 2 cup uncooked par boiled rice

Heat oil over med high heat. Add chicken and cook until no longer pink – if it sticks to the bottom – that’s ok – we want that.  Remove chicken, add peppers, onions, garlic & celery, cook until onions are soft (again if they stick – that’s cool). Add chicken back in. Add sausage. Add tomatoes, chicken stock and spices. Add rice. Bring to boil.  Cover, turn heat to low and simmer for 35-40 minutes.

Keep the lid on to cook rice. Stir and serve. enJOY.  Don’t forget to leave me a comment and like the recipe!


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