NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee 37138
CONTACT
livenletdine@gmail.com
f: 303-961-4619
Copyright 2002 Live n Let Dine All Rights Reserved
Jambalaya (Chicken and Andouille)
This recipe is one that has fed my family since my wife
and I started living together. It was taught to me when I
was only a teenager as a “right of passage” on the day I
was given the honor of making the Jambalaya for the
Cajun cookouts I attended often as a child. To be given
the honor to cook the Gumbo, The Jambalaya or at the
pinnacle of culinary respect, to be the master of the
BBQ pit was, and still is considered a place of honor in
the places I learned to cook.
INGREDIENTS
2 Tblsp. Canola Oil 10 ounces andouille sausage, sliced into half moons 4 Boneless Skinless Chicken Thighs cut into bite sized strips 1 tablespoon Homemade Cajun seasoning 1 Medium Yellow onion, diced 1 ¼ cups Mixed Red, Yellow and Green Bell Peppers (diced) 2 stalks celery hearts, diced 3 cloves garlic, minced fine 1 (16 ounce) can Diced tomatoes with Basil, Garlic and Oregano 1/2 teaspoon red pepper flakes 1/2 teaspoon ground black pepper 1 teaspoon salt 1 tsp Franks Red Hot (or similar) 2 teaspoons Worcestershire sauce 1 teaspoon Gumbo file Spice Blend (or File Powder) 1 1/4 cups uncooked white rice 2 1/2 cups chicken broth Chopped Flat Leaf Parsley and Green Onions (for garnish), optional
Jambalaya
Our Families Heirloom Recipe !
Place the chicken pieces in a small bowl. Season the chicken pieces with Cajun seasoning, set aside.
Heat 1 tablespoon of canola oil in a large deep nonstick skillet or Dutch oven over medium heat. Sauté sausage until browned.
Remove with slotted spoon, and set aside. Add the chicken pieces and sauté until lightly browned on all sides. Remove with a
slotted spoon to the bowl holding the sausage, and set aside.
In the same pan, sauté onion, bell pepper, celery until tender. Add the garlic and cook for an additional 90 seconds. Stir in diced
tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file seasoning. Stir in
chicken and sausage. Cook for 5 minutes, stirring occasionally.
Stir in the rice and chicken broth. Bring to a boil, reduce heat, cover and simmer for 20 minutes, or until liquid is absorbed.
Jambalaya
Our Families Heirloom Recipe !
Jambalaya (Chicken and Andouille)
This recipe is one that has fed my family since my
wife and I started living together. It was taught to
me when I was only a teenager as a “right of
passage” on the day I was given the honor of
making the Jambalaya for the Cajun cookouts I
attended often as a child. To be given the honor to
cook the Gumbo, The Jambalaya or at the pinnacle
of culinary respect, to be the master of the BBQ
pit was, and still is considered a place of honor in
the places I learned to cook.
INGREDIENTS
2 Tblsp. Canola Oil 10 ounces andouille sausage, sliced into half moons 4 Boneless Skinless Chicken Thighs cut into bite sized strips 1 tablespoon Homemade Cajun seasoning 1 Medium Yellow onion, diced 1 ¼ cups Mixed Red, Yellow and Green Bell Peppers (diced) 2 stalks celery hearts, diced 3 cloves garlic, minced fine 1 (16 ounce) can Diced tomatoes with Basil, Garlic and Oregano 1/2 teaspoon red pepper flakes 1/2 teaspoon ground black pepper 1 teaspoon salt 1 tsp Franks Red Hot (or similar) 2 teaspoons Worcestershire sauce 1 teaspoon Gumbo file Spice Blend (or File Powder) 1 1/4 cups uncooked white rice 2 1/2 cups chicken broth Chopped Flat Leaf Parsley and Green Onions (for garnish), optional
NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee
37138
CONTACT
livenletdine@gmail.com
f: 303-961-4619
Place the chicken pieces in a small bowl. Season the
chicken pieces with Cajun seasoning, set aside.
Heat 1 tablespoon of canola oil in a large deep
nonstick skillet or Dutch oven over medium heat.
Sauté sausage until browned. Remove with slotted
spoon, and set aside. Add the chicken pieces and
sauté until lightly browned on all sides. Remove with
a slotted spoon to the bowl holding the sausage, and
set aside.
In the same pan, sauté onion, bell pepper, celery until
tender. Add the garlic and cook for an additional 90
seconds. Stir in diced tomatoes, and season with red
pepper, black pepper, salt, hot pepper sauce,
Worcestershire sauce and file seasoning. Stir in
chicken and sausage. Cook for 5 minutes, stirring
occasionally.
Stir in the rice and chicken broth. Bring to a boil,
reduce heat, cover and simmer for 20 minutes, or
until liquid is absorbed.
Live n Let Dine
