I love spicy food, and since I learned how to cook cajun has always been one of my favorite types of cuisine. This jambalaya recipe is an old favorite of mine that got taken to a new level with the smoky taste of Bacon Salt added to it.
- 3-4 cups rice
- Andouille sausage
- Olive oil
- One whole onion, finely chopped
- One whole green onion, finely chopped
- 3-4 garlic cloves
- Two chicken breasts
- Shrimp (optional)
- Your favorite blackening seasoning (you can make your own or buy some from your grocer)
- Original, Hickory and Peppered Bacon Salt
- One 16oz can of chicken broth
- One 16oz can of tomato sauce
- Parsley or cilantro for garnish
Start cooking the rice (you can make the rice a day in advance as well). While this is going, pan fry the andouille sausage until it's firm, then slice it thinly. Return to pan, and brown the slices on both sides (turning with a fork). Set aside covered. In the same pan, add 2 tablespoons of olive oil and sautee the garlic on medium-low for 2 minutes. Add the onions and green peppers with a little Original Bacon Salt, and sautee until crisp-tender. Set aside with the sausage.
To the same pan, add the chicken with 2 tsp blackened seasoning and 1/2 tsp of each flavor of Bacon Salt. Once firm, chop the chicken into small pieces and return to the pan with the chicken stock, tomato sauce, another 2 tbsp of blackened seasoning, and 1 tsp each of Original, Hickory and Peppered Bacon Salt. Add the sausage, shrimp and garlic/onion/green peppers and heat to medium. While this is simmering, remove the rice and let cool (which keeps the rice from expanding too much). When at room temperature or below, add the rice to the simmering mixture and stir.
Once it hits the desired consistency (serve it moister than most rice dishes), finish with Original Bacon Salt and garnish with chopped cilantro or parsley. Keep your water glass close because this one has some kick!