I served this for the first time at our latest Gathering and it was well received. I grew up in Beaumont, TX, a "stone's throw" from the Louisiana border and enjoyed watching Justin Wilson's cooking shows. I came up with this one day when company unexpectedly stayed until meal time. If any of y'all from "Cajun Territory" might recognize what I made, please let me know!
1 lb. of sausage of choice, sliced into 1/4" rounds - I used HEB's pork-venison link. Yes, I know...I shoulda used Andouille! Next time....
1 1/2 cups of chicken - I used one 12.5 oz & one 5 oz can
1 14.5 oz can of chicken stock
1 24 oz can of diced tomatos
2 cups of instant rice
1 cup each of finely chopped onion, bell pepper, and celery - the "Cajun trinity"
2 garlic cloves, crushed
2 Tbs olive oil
2 bay leaves
1 tsp thyme
1 tsp parsley
1/2 tsp of garlic powder
1 Tbs of dried minced onion
2 Tbs of dried chives
1 tsp of file' gumbo powder
1/4 tsp salt
1/4 tsp of black pepper
If you want a spicy version, add cayenne powder and/or red pepper flakes to taste. Adjust the other seasonings as you see fit. This can be prepared for a smaller meal by using half of all ingredients listed.
Heat the olive oil in a large skillet and sauté the "Cajun trinity" over medium heat until onions are slightly translucent - the bell pepper and celery will still be a bit crunchy, but I think it adds texture to the dish.
Add the crushed garlic and stir for 15 seconds then add in the seasonings, except for the bay leaves, stir until well mixed.
Remove from heat.
In a measuring cup, pour in the canned chicken broth plus the liquid from the canned chicken. If that's not 2 cups of liquid, add juice from the canned tomatos and water, if needed.
Stir in the can of tomatos, 2 cups of broth, sausage, chicken, and the 2 bay leaves. Turn up heat to medium high, stirring occasionally until it comes to a boil.
Stir in the 2 cups of instant rice, cover the skillet, and remove from heat.
Let dish sit covered for five minutes.
Stir to fluff the rice and serve.
Yes, this is great with shrimp or a mix of all the meats typically used in Cajun cooking. I hope y'all enjoy this as much as my family and my "extended" camping family.
DJ
1 lb. of sausage of choice, sliced into 1/4" rounds - I used HEB's pork-venison link. Yes, I know...I shoulda used Andouille! Next time....
1 1/2 cups of chicken - I used one 12.5 oz & one 5 oz can
1 14.5 oz can of chicken stock
1 24 oz can of diced tomatos
2 cups of instant rice
1 cup each of finely chopped onion, bell pepper, and celery - the "Cajun trinity"
2 garlic cloves, crushed
2 Tbs olive oil
2 bay leaves
1 tsp thyme
1 tsp parsley
1/2 tsp of garlic powder
1 Tbs of dried minced onion
2 Tbs of dried chives
1 tsp of file' gumbo powder
1/4 tsp salt
1/4 tsp of black pepper
If you want a spicy version, add cayenne powder and/or red pepper flakes to taste. Adjust the other seasonings as you see fit. This can be prepared for a smaller meal by using half of all ingredients listed.
Heat the olive oil in a large skillet and sauté the "Cajun trinity" over medium heat until onions are slightly translucent - the bell pepper and celery will still be a bit crunchy, but I think it adds texture to the dish.
Add the crushed garlic and stir for 15 seconds then add in the seasonings, except for the bay leaves, stir until well mixed.
Remove from heat.
In a measuring cup, pour in the canned chicken broth plus the liquid from the canned chicken. If that's not 2 cups of liquid, add juice from the canned tomatos and water, if needed.
Stir in the can of tomatos, 2 cups of broth, sausage, chicken, and the 2 bay leaves. Turn up heat to medium high, stirring occasionally until it comes to a boil.
Stir in the 2 cups of instant rice, cover the skillet, and remove from heat.
Let dish sit covered for five minutes.
Stir to fluff the rice and serve.
Yes, this is great with shrimp or a mix of all the meats typically used in Cajun cooking. I hope y'all enjoy this as much as my family and my "extended" camping family.
DJ
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