My hubby has these boring hunting videos…
well, boring to me anyway. That’s where he got the inspiration and recipe for this Jambalaya.
That he is holding a spoon in his hand and putting this dish together all by himself is totally amazing!
When it comes to grilling, he’s a pro…but to actually cook something in a pot that has lots of ingredients?! I’m impressed.
Love you, baby! Keep up the good work.
What’s that famous saying…”Make Jambalaya. They will come.” Just kidding. I made that up.
Nevertheless, it’s true! This is some good stuff.
Sausage and chicken thighs simmering in the dutch oven.
Here he’s added the peppers, onions, and spices.
Right after adding the chicken broth, tomato paste, and rice.
….and the finished dish…
(Sorry, he doesn’t do a lot of measuring, but these are the basic steps he follows.)
6 chicken thighs, boneless and skinless
1 lb polish or cajun spiced smoked sausage
1 large bell pepper, chopped
1 large onion, diced
2 tablespoons tomato paste
oil for cooking meat, maybe 1 tablespoon
spices, 1-2 dashes of each:
salt, pepper, oregano, garlic, cajun spice, chili powder,
3 cups chicken stock or boullion
3 cups instant rice (long grain will work, adjust the liquid)
In a large dutch oven add the oil and over med- high heat, cook the chicken and sausage until done. You might need to check the chicken to be sure after about 20 minutes.
Add the chopped pepper, onion, and spices. Continue cooking until the veggies appear to be tender, maybe another 10-15 minutes, watch carefully and stir often to avoid sticking.
Pour in the chicken broth and add the rice. Cook until the rice is tender. Let set for about 10 minutes before serving.
Stay tuned for a wonderful Smoked Turkey Salad that is perfect for Spring and a super easy, delicious Jam Bar recipe that makes a wonderful treat for any time of the day!