The Paul Chambless version of the classic Cajun Jambalaya dish.
I’ve always been in search of authentic Cajun flavor. This one did it for me, so much so that I decided to capture how I made it. Capturing a recipe is definitely out of the comfort zone for a ‘concoction specialist’ – but I want to be able to at least come close to repeating this amazing taste!
- ½ Onion
- ½ Green Pepper (I used a little less than half cause I was too lazy to cut up a new one.)
- 1 Celery stalk (I cut it long ways about 8 times, then diced those up so the celery pieces were pretty small)
2 cloves garlic
3 heaping tablespoons of Two Men and a Garden Medium Salsa
1.5 tablespoon of Tony Chatchere’s Creole seasoning
1 teaspoon of steak seasoning (just sounded like it would be good.)
½ Holland Café Andui Sausage Link (or ½ lb) sliced (my slices were about 1/8 inch wide. Make yourself happy!) – I then cut these slices in halves.
1 can chicken with rice soup (I used Schnuck’s soup)
1 (soup) can of water
2 lbs. package of Holland Café ‘loose’ Boudin (i.e. not in links)
- In a skillet cook the Onion, Green Pepper, Celery and garlic in a tablespoon of vegetable oil (or butter) for 8 minutes over medium heat.
- Add the Sausage and cook for another 5 minutes.
- Add spices, Salsa, Boudin, soup and water
- Bring all to a boil, then let simmer until you like the consistency. I probably simmered it for 25 minutes.
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