Sunday was a low-key community day and we just spent some time together hanging out and relaxing, letting the bikers who were staying with us catch up on some R&R. Monday, people went out to explore the city, but I had signed up to cook, so I made delicious Jumbalaya, cornbread, and a salad with Cheesecake brownies for dessert.
Here’s the Jumbalaya recipe, but I added more hot sauce and Worcestershire sauce than the recipe calls for:
Makes 6 to 8 servings
(Pages 26-27 in The Princess and the Frog: Tiana’s Cookbook)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into *1-inch chunks
- 1/2 pound Andouille sausage, cooked and thinly sliced
- 1 medium onion, chopped
- 2 large celery stalks, chopped
- 1 small bell pepper, seeded and chopped
- 2 cloves garlic, peeled and chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup canned chopped tomatoes, undrained
- 2 cups uncooked white rice
- 4 cups chicken broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot pepper sauce
- Heat the oil in a large frying pan or pot over medium-high heat. Sauté the chicken until cooked through, about 5 minutes. Reduce the heat to medium.
- Stir in the sausage, onion, celery, bell pepper, and garlic. Sprinkle on the salt and ground black pepper, and stir again. Cook the mixture for 5 minutes, stirring occasionally.
- Stir in the chopped tomatoes and the uncooked rice. Then stir in the chicken broth. Bring the mixture to a boil.
- Reduce the heat to low and cover the pan. Simmer the jambalaya until the rice is tender, about 20 minutes. Stir in the Worcestershire and hot pepper sauces.