Norbo's Jambalaya

Posted by Norbo on - American - Easy

Also known as “ey boi how bout some canned chicken”

  • 8-16 oz of diced or shredded chicken (preferrably canned)
  • 6 stalks of celery
  • 1 yellow onion
  • 1 bell pepper
  • 6 andoullie sausages
  • 1 1/2 - 2 cups diced tomatoes
  • garlic
  • bay leaves
  • parsley
  • thyme
  • oregano
  • cayenne pepper
  • cajun seasoning
  • rice

INSTRUCTIONS: slice and dice celery, onion, bell pepper, dump into pan large enough to fit everything at the end (12 inch probably) with a bit of oil simmer and shuffle dem veggies periodically- goal is to just soften it up a bit, get stuff looking a lil transparent

(IF YOUR DICEDCHICKEN IS UNCOOKED, toss into separate pan or do whatever to make it safe to eat at this point, dont you wish you used canned chicken instead now)

if your garlic is undiced, dice it

while that shiz simmers, begin slicing and dicing sausages

i usually cut them lengthwise into four quadrants and then go down the line dicing it up- quadrants rather than whole cross sections makes the sausage distribution a little more homogeneous and the skin is a little less noticeable but this is a matter of preference, , ,

dump the sausage into the simmering veggies

toss ~3 bay leaves in ~teaspoon of finely diced garlic ~teaspoon of thyme ~teaspoon of oregano ~teaspoon of cayenne ~teaspoon of cajun seasoning ~teaspoon of parsley squint at it, shrug, dump more cayenne or cajun seasoning in it in arbitrary quantities

stir a bit

dump diced tomatoes all over it (if there’s no water with the tomatoes, you may want to add like a half cup of water or something to avoid excess burnysizzle)

turn up the heat and stir a bit

dump cooked chicken into it

shrug and throw more parsley in it because parsley is pretty

cover it up and let it get warm, if it seems like it’s gonna burn instead of bubble put a bit more water in it

throw the packet of rice into a microwave for 90 seconds

think about the fact that it’s often recommended with cajun dishes that you let it sit for like 30 minutes to let it thicken and allow the flavoures to propagate

shrug and eat it immediately instead

storage of excess: seems to last longer than shrimp etouffee, tested it up to about ~3 days without issues, not beyond because it gets et up.