Announcement

Collapse
No announcement yet.
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Cajun-style sausage-chicken w/rice skillet dish

    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

  • #2
    Hmmmm, this sounds darn good! Adding shrimp ups the level. I'm surprised more cajun seasonings aren't added. (Being from the Northern Plains States, I would have thought something like Slap Your Momma or Old Bay . . .) Maybe my lack of cooking ability misses the cajun in the seasonings you are using in your recipe. Blah, Blah I don't know what I'm talking about. I'm just going to try what you have presented, as I said this sounds good to me!

    Thanks!

    P.S.

    Gumbo powder, I've never heard of this. Can you tell me about it?

    Comment


    • #3
      Click image for larger version

Name:	gumbo file.jpg
Views:	38
Size:	1.45 MB
ID:	36162 Swag Man,

      Sorry, I missed your P.S. in the message. Gumbo File' powder is ground sassafras tree leaves. You should be able to find it near the Old Bay and other similar seasonings.

      DJ

      Comment


      • #4
        Thanks, I'll look!

        Comment

        Working...
        X