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Wednesday, January 5, 2011

Chew on This | Faux Jambalaya

Not the real deal. 
I love jambalaya.  It’s delicious.  It’s rich.  It’s packed with amazing flavor.
Yet, I have a strange family.  My Husband is not a fan of sea food.  Neither is my daughter.
My Boy.  Well, he’ll eat it. 
Thus, when I am making a one pot dinner, adding in shrimp or lobster or some other delicious sea residing creature...it’s not gonna happen.  (Yet)
So, I call this very yummy alternative - Faux.  Fake.  Not the real deal.

Here’s what you’ll need:
Olive oil, chicken, skinless smoked sausage, onion, roasted red pepper, garlic, cayenne, Worcestershire sauce, hot sauce, salt, pepper, cooked brown rice and chicken broth

First, warm up your olive oil and brown your chicken and sausage.

Stir in your onion, red pepper and garlic.  Allow ingredients to cook together and 
meld their flavors.

Add another layer of flavor - add your cayenne, Worcestershire sauce, hot sauce, salt and pepper.  And then add your cooked brown rice.  Swirl it around.  Let it pick up all the delicious goodness.

While it’s all hot - slowly add your chicken broth.  Hear the sizzle?  It’s picking up all the yummy brown bits and flavors from the bottom of the pot.  Soooooo good.  That’s more flavor baby!

Let the broth come up to a quick boil.  Reduce your heat and let simmer, uncovered for 15-20 minutes.

Though it may be faux, it’s still a great and easy one pot meal!


Here's the recipe:

Faux Jambalaya

2 tsp olive oil
3 boneless, skinless chicken breasts, cut into bite sized chunks
16 ounces skinless smoked pork sausage, sliced
1/2 cup chopped onion
1 chopped roasted red pepper
2 T garlic
1/4 tsp cayenne
2 tsp Worcestershire sauce
4 shakes hot sauce
salt and pepper to taste
2 cups (or more) cooked brown rice
4 cups chicken stock
In a large saute pot, heat oil over medium high heat and brown chicken and sausage.  Stir in onion, red pepper and garlic.  Next season with cayenne, Worcestershire sauce, hot sauce, salt and pepper.
Let these flavors marry for a few minutes then add the cooked brown rice. Stir to incorporate.
Pour in chicken stock and bring to a quick boil.  Reduce heat and let simmer uncovered for 15-20 minutes.
Serve with some crusty bread - nice and cozy!  Even more flavorful the next day!

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