Saturday, September 22, 2012

A Little Bayou Tombalaya


Sometimes, you have to let other people cook and some people equate "cooking" with shaking up some rice into boiling water, a la Zatarain's. Delicious as Zatarain's may be, I can't quite get on board with boxed- dinner stuff like that, it makes me think of food drives, and that makes me sad.  Anyways, my plus-one loves Zatarain's, so we worked together to make up a homemade version for a dinner party we had this summer.  This recipe is based on two others we found. It was much spicier and much heartier. The best part about this cajun classic is that it's really cheap and it goes a long way. If people aren't doubled over from the spices, they'll be uncomfortably full, keep both of those things in mind. 

You will need the following: 

3 c cooked rice
4 andouille sausages cooked
4 broiled chicken tenderloins (shredded)
1 diced green pepper
3 diced stalks celery
1 diced onion
2.5 c stock
1 can tomatoes (with chiles)
1 can tomato paste
 Spices; hot sauce, pepper, sriracha, cayenne, paprika, bay leaves

Step 1: Brown sausages in a pot while chickens broil. 

Step 2: Toss half of veggies and chicken into pot. Add tomatoes, and paste. Season to taste. Simmer until veggies are tender. 

Step 3: Add rice, and rest of veggies. Add stock and simmer until stock is absorbed. 

Serve with economic sides like Jiffy Mix corn muffins and iced tea. 

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