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For many of my formative years, I lived outside New Orleans. While there were times when I longed to live somewhere that wasn’t hot and muggy, I absolutely adored so much about life down in the deep South. What I sometimes miss now is having so many places with great Cajun or Creole cuisine to visit. Knowing that Mardi Gras season is in full swing back home, I decided to whip up a quick and easy Chicken and Sausage Jambalaya for dinner to help ignite my taste buds and soothe a bit of homesickness.
Making Chicken and Sausage Jambalaya
This is a rather easy dish that of course starts with the ‘holy trinity’ of diced celery, green peppers and onions. Given my Italian heritage, I have to toss in some garlic as well. Some diced tomatoes as well as spices and the diced chicken and sausage round it out. You can go a little lighter on the cayenne pepper for a milder flavor.
>I served this over rice the night I made it, but then whipped up a small batch of quinoa for leftovers at lunchtime later in the week. I can imagine it is quite tasty over pasta as well.
- 1 Tbsp olive oil
- 1 onion, diced
- 1 green pepper, diced
- 1 to 2 celery stalks, sliced
- 4 to 6 garlic cloves, diced or minced
- 2 cans diced tomatoes
- 2 to 3 cups of cooked chicken
- 1 lb. smoked sausage, sliced
- 1 Tbsp. Creole seasoning
- 1/4 to 1/2 tsp. cayenne pepper
- Drizzle the oil in a large skillet to coat it.
- Over medium heat, saute the onion, pepper, celery and garlic until the onion becomes translucent.
- Add the cooked chicken, sausage, diced tomatoes, and spices.
- Simmer for 10 minutes at minimum to allow flavors to meld. The longer the better!
What is a favorite dish from your ‘hometown’?