Jambalaya Stuffing

Jambalaya Stuffing

(published in Chile Pepper Magazine)

Yield: 6 to 8 portions * Zest Factor: Medium

Bird suggestion: smoked, cajun, or deep fried turkey—spice things up

Here is the ultimate Cajun stuffing perfect to pair with your deep fried turkey. Complex flavors meld to create an even heat, nice acidity and burst of flavor.

2 tablespoons olive oil

1 cup finely diced onion

1 cup finely diced celery

1 cup finely diced green bell pepper

1 tablespoon gumbo file

1 cup chopped tomatoes

¼ cup tomato sauce

1 cup frozen cut okra

1 tablespoon minced jalapenos

salt and freshly ground pepper

1 cup sliced andouille sausage

1 cup diced chicken thighs

½ teaspoon hot smoked paprika

½ teaspoon cayenne

1 cup chopped shrimp

2 cups long grain white rice

4 cups shrimp stock (optional: substitute chicken stock)

2 bay leaves

4 cloves garlic, crushed

4 tablespoons Tabasco based hot sauce

 

In a large sauté pan with at least 2 inch deep sides add 1 tablespoon olive oil and bring pan to medium-high heat. Add celery and onion and sauté for 4 minutes. Next, add in green peppers and cook another 2-3 minutes. Then stir in your chopped tomatoes, tomato sauce, okra and jalapenos and cook another minute. Season with gumbo file, salt and pepper. Remove onion mixture from the pan into a large bowl.

Add your andouille to your pan and cook until browned (3 to 4 minutes). Remove from pan into large bowl with onions.  Add another tablespoon of olive oil to the pan and add in your chicken thighs. Season chicken with paprika, cayenne, salt and pepper and cook for 2 to 3 minutes until just browned. Remove to bowl with your onion mixture and add remaining olive oil and shrimp. Sauté until just pink (about 2 minutes) then remove to a separate small bowl.

Next add rice, stock, bay leave, and garlic to the pan. Bring mixture to a boil and then reduce to a simmer. Return onion mixture and all contents of large bowl to your rice. Stir to combine and then cover for 20 minutes. After 20 minutes, remove bay leaves and return shrimp to mixture along with 4 tablespoons of hot sauce. Stir to mix all ingredients and serve warm. Enjoy-Cajun stuffing!

 

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One thought on “Jambalaya Stuffing

  1. Pingback: Sauteed Garlic and Shrimp Pasta « Cooking with Aurora

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