Louisiana Chicken and Sausage Jambalaya

When it comes to states in our Great Nation, hands down Louisiana is my favorite. At least from a culinary perspective. While I waffle back and forth between French and Italian as my favorite type of food, when it comes to the French influence in America hands down it’s New Orleans French Foods.

Last year for National Louisiana Day, I gave you Shrimp Étouffée. Yeah, I know it’s traditionally made with crayfish, but I’ll have you know it’s just as delicious with shrimp. And for some of us, shrimp is readily available while crawfish (or crawdad as I called them growing up) aren’t easily found. Oh how I miss those childhood days of crawdad fishing with Brother Dear.

• 

• 

• 

• 

• 

Here’s a word of advise for the kids out there should you catch these mini-lobsters. Whatever you do, don’t bring home a bucket of live Crawdad and think you can raise them as pets in the bathtub. Your mother will not be pleased.

I adore Louisiana. Although I’ve never been (at least not in this life), there is something about the Bayou that speaks to me in ways only my soul seems to understand. While I don’t believe in past lives, I do put some stock in the notion of past memories. If we can inherit eye color and disposition from our parents, why not threads of memory passed down from generation to generation? It’s a thought.

Whenever I cook up Jambalaya for my family, I like to entertain myself with a little song and dance.

Goodbye Joe, me gotta go me oh my oh
Me gotta go pole the pirogue down the bayou
My Yvonne, the sweetest one, me oh my oh
Son of a guy, we’ll have big fun on the bayou

Jambalaya, a-crawfish pie and-a-file gumbo
‘Cause tonight I’m gonna see my ma chero amio
Pick guitar, fill fruit jar and be gay-oh
Son of a guy, we’ll have big fun on the bayou

Are your toes tapping yet? Mine sure are. Happy National Louisiana Day everyone!

Chicken and Sausage Jambalaya
6 boneless Chicken Thighs
5 Cajun Sausage Links
1 tablespoon Canola Oil
Cajun Seasoning to taste
1 White Onion
1 Yellow Bell Pepper
1 Celery Rib
3 Garlic Cloves
1 tablespoon Creole Seasoning
1 teaspoon Dried Thyme
1 teaspoon Dried Oregano
2 cups White Rice, uncooked
3 cups Chicken Stock
2 (14 oz) cans Fire Roasted Diced Tomatoes

Cut chicken into 1-1/2 inch cubes, set aside. Cut sausage into 1-inch pieces, set aside.

Heat oil in a Dutch oven over medium-high. Add chicken and sausage, season with Cajun Seasoning. Cook, stirring frequently, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to a large rimmed baking sheet to hold, blot with paper towels.

Peel and dice onion, set aside. Core and chop bell pepper, set aside. Dice celery, mince garlic and set aside.

Add onion, bell pepper, celery, garlic, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes.

Stir in chicken stock, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until rice is tender, about 20 to 25 minutes.

Serve with warm bread and enjoy!