It has been cold at Passing Wind Estates, minus 20 C. We have 14 inches of snow. It is time for comfort food!
I don’t know how people in a warm place like Louisiana came up with the perfect food for a cold winter day in Canada but they did. Jambalaya is rich, spicy and filling. Just what I needed.
I peeled and deveined some shrimp. I cooked the shells in some hot oil for about 5 minutes.
I added chicken stock, and simmered the shells for 20 minutes. I strained the liquid off the shells and added enough water to bring the liquid back to 500 ml (2 cups).
I chopped the chicken, andouille, celery, onions, peppers, and garlic. Andouille is a spicy smoked sausage from Louisiana. If you can’t get it you can substitute Ukrainian or Polish sausage and double the cayenne. It won’t be as good but it will still be great.
I sauteed the celery, onions, peppers and garlic over medium heat for 5 minutes until softened. I added the chicken and andouille and sauteed for 5 minutes or until a golden brown layer formed on the bottom of the pot.
I added the chicken stock and stirred to get all the bits off the bottom of the pan.
I added the tomato sauce, rice and spices.
I brought the mixture to a boil and reduced the heat to simmer. I simmered for 30 minutes with the pot covered. Stir every 4 or 5 minutes to keep the rice from sticking to the pot.
After 30 minutes, check to make sure the rice is cooked. As I live at high altitude, the rice took 35 minutes to cook here.
Add the shrimp and stir for 2 to 3 minutes until the shrimp are just pink and opaque.
Put in a serving dish and enjoy!
If you like, you can watch a video of how I made this.
The rice is creamy, the andouille gives a touch of smokiness and there is a good spice without burning your mouth out. Perfect for a cold day!
The Old Fat Guy
- 225 grams (1/2 pound) shrimp
- 500 ml (2 cups) chicken stock
- 125 ml (1/2 cup) celery, chopped
- 175 ml (3/4 cup) onion chopped
- 175 ml (3/4 cup) green pepper
- 2 cloves garlic, chopped
- 30 ml (2 tablespoons) vegetable oil
- 2 boneless skinless chicken thighs, cut into 1/2 inch cubes
- 225 grams (1/2 pound) andouille sausage, sliced
- 250 ml (1 cup) stewed tomatoes
- 175 ml (3/4 cup) uncooked rice
- 15 ml (1 tablespoon) creole or cajun spice
- 2 ml (1/2 teaspoon) dried thyme
- 1/2 ml (1/8 teaspoon) cayenne
- Peel and devein the shrimp, saving the shells.
- Heat 15 ml (1 tablespoon) of oil in a saucepan over medium heat. Add the shrimp shells and sauté for 5 minutes.
- Add the chicken stock and simmer 10 minutes.
- Strain the liquid off the shells and add enough water to bring it back to 500 ml (2 cups)
- Heat 15 ml (1 tablespoon) of oil in a Dutch oven over medium heat. Add the celery, onions, peppers and garlic.
- Sauté for 5 minutes until the vegetables are soft.
- Add the chicken and andouille and cook for 5 minutes or until a golden brown layer forms on the bottom of the pan.
- Add the chicken stock and stir to mix in all the brown bits on the bottom of the pan.
- Add the tomatoes, rice and spices.
- Bring to a boil and reduce the heat to simmer.
- Simmer for 30 minutes, covered. Stir every 4 or 5 minutes to stop the rice from sticking.
- After 30 minutes check to make sure the rice is cooked.
- When the rice is cooked, add the shrimp and cook for 2 to 3 minutes, just until the shrimp is pink and opaque.