Tuesday, February 5, 2008

Mardi Gras Jambalaya

Here's our first recipe submitted for the Feb/March "Recipe Challenge" - and just in time for Mardi Gras!


1 cup rice
1 (3 lb) fryer chicken, cut into serving pieces
Slap Ya Mama Cajun Seasoning, your choice of the Black Pepper or White Pepper flavor
Flour for dredging
3 Tbs butter or margarine
1 large onion, chopped
3 stalks of celery, chopped (you can include the leaves)
1 green bell pepper, chopped
3 cloves garlic, minced
1 (16 oz) can tomatoes, undrained, chopped up
1/3 cup tomato paste
1 can of beer
1/2 cup chopped Tasso (spicy Cajun ham) or smoked sausage
1/4 to 1/2 tsp (or to taste) Mean Devil Woman Cajun Pepper Hot Sauce

Cook the rice according to package instructions and set aside. Season the chicken parts with Slap Ya Mama Cajun Seasoning, then dredge in flour. Melt the butter or margarine in a large heavy skillet, and fry the chicken until brown. Remove from skillet and place on a plate covered with paper towels to absorb excess fat. In the butter/margarine remaining in the skillet, saute the onion, celery, bell pepper and garlic until tender. Put the chicken back in the skillet, add the tomatoes, tomato paste, tasso or sausage, 1 teaspoon of Slap Ya Mama Seasoning, and the Mean Devil Woman Cajun Pepper Hot Sauce to taste. Stir, cover, and cook slowly until the chicken is tender (at least half an hour). Check regularly and add some of the beer as needed - you don't want this to stick to the bottom of the skillet or burn. Once the chicken is tender, stir in the cooked rice and add more beer if needed. Let simmer for 15 minutes to blend all the flavors. Serves 6, and leftovers freeze well.

Zestfully yours,

PS: Find out more about our Feb/March Recipe Challenge!

No comments:

Post a Comment