I don’t know about you guys but winter makes me want to make big pots of warm food. I love making soup. Last Sunday I had a rare full day off and didn’t have anything to do except hang out with the family all day. I wanted to make a nice winter soup but I also wanted to do something fun and “football-esque.” While I know that jambalaya isn’t necessarily a typical football food, I thought it would be a nice change up from the traditional chili tailgate recipe.
I searched online and found several recipes. Each had it’s own unique twist and in the end, I decided to wing it and do my own version. This recipe is relatively light and could feed a crowd, or these Dudek’s for several dinners. Give it a whirl and then let me know what spin you would give this.
2 chicken breasts (cubed)
1 package of Andouille sausage (sliced)
1 lb. cleaned and cooked shrimp
2 cups cooked rice
4 cups chicken stock
2-24 ounce cans tomato sauce
1 bell pepper diced
1 large onion diced
4 stalks of celery sliced thinly
1 clove of garlic minced
1 tablespoon hot sauce
1 tablespoon dried parsley
1 tablespoon basil
1-2 teaspoons Old Bay seasoning
In a large pot with a touch of olive oil, cook the pepper, onion, celery and garlic for a few minutes until tender. Add in the sausage and allow to cook for about 8 minutes. At the same time, add the chicken to a skillet with a touch of olive oil and cook for about 3-4 minutes, or until mostly done. Put the chicken in the pot along with parsley, basil, bayleaf and Old Bay seasoning. Add in the chicken stock and tomato sauce. Add in hot sauce to taste.
Bring everything to a boil. Then simmer for 25-40 minutes uncovered. Throw in the rice and shrimp during the last 5-10 minutes. You can also then set it on low for up to an hour.
We made cornbread with cheddar to go with this. It also pairs well with a beer!