My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, September 23, 2015

Emeril's Cajun Jumbalaya

I didn't get a chance to take a photo of this yummy recipe before it was gone . . . so this one was borrowed from the web. Next time I will take one BEFORE the guys scarf it down!
{ Prep time: 20 mins / Cooking Time: 35-40 mins / Difficulty: Easy / Yields: 8 servings }

Ingredients:
8-10 oz chicken breasts, diced
10-12 oz Andouille sausage, sliced or diced
1 1/2 Tbsp Creole seasoning
3 Tbsp extra virgin olive oil
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery
4 Tbsp fresh garlic, chopped
1 cup chopped tomatoes (fresh or canned)
6 bay leaves
2 tsp Worcestershire sauce
2 tsp hot sauce
6 cups organic chicken stock
1 1/2 cups parboiled long grain rice, cooked
salt and pepper, to taste

Directions:
1. Cook rice according to package directions. This will take about 30 mins to cook, so I'd start it before you start the jumbalaya. Prep time is only about 5 mins (I didn't add any salt to the rice because there is plenty in the jumbalaya. Just water and rice. Bring to a boil, then simmer for 25 mins.)
2. Place diced chicken breasts in a large bowl. Add Creole seasoning; and toss to coat.
3. In a large skillet set over medium high heat, cook seasoned chicken until it's no longer pink in the center. Once cooked, set aside.
4. Meanwhile, in a Dutch oven (or other large pot), measure out olive oil and set heat to medium high. Sauté onion, pepper and celery for about 4-5 minutes, stirring occasionally. Then add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Cook for another 3 minutes.
5. Add the chicken stock, cooked chicken and sausage and bring to a boil. Once the jumbalaya boils, reduce the heat to low and let simmer for 15-20 minutes.

Adapted from a recipe found on www.foodnetwork.com

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