Jambalaya

Jambalaya is one of those dishes where just about anything works. I hate the use of "comfort food" but it is a dish that easily fills me up to satisfaction. I'd say this dish has evolved over the years for me, but it simply depends on what I have around. When I first started making Jambalaya I used a Red Beans and Rice package. I added a sausage and called it a day. It has a smokey taste and it was great.

However, with a little more experience and time I have a more complex dish. I start with white rice and dirty it up with spices I like (paprika, chili powder, garlic, and/or any Cajun mix). I find that for one cup of white rice just a little bit more than 1 1/2cups of water is needed. Additionally, I add a beef bouillon cube to the rice. Cook as normal.

I love shrimp and I normally have it in this dish with crayfish, but I didn't have any in the house (I'll have to post this one at a later time). Pictured is sausage and chicken (chicken prepared the day before). Do not use chicken breast. Use a whole chicken, or in my case I used 3 Little Dragon Roasted Chickens, skin removed. My wife prefers chorizo sausage, but pictured is 2 hot Italian links. With the chicken and sausage is diced tomatoes, black beans and a bit of water and good ole' spiciness. I didn't have any tomato paste, but sometimes a throw a couple of scoops in for added thickness and taste. I also throw the other half of the bouillon cube in.  Reduce the water a bit on the stove and serve with rice.