When J and I lived in upstate new york, we used to hit up the Bayou Cafe. It was It was a local hangout for sure, and we normally would eat lunch there while we were the only people at the restaurant, while a few…errr…colorful folks hung out at the bar. Our favorite dishes there were the jambalaya and their sweet potato fries. They were both so good we still talk about them. So a few weeks ago when we were reminiscing about our sweet old time in Scotia (ha!), I decided that jambalaya tastes too good to not eat more often, and set out on creating the dish on my own.
This is another recipe I like because it’s really versatile and I can make it with the things I have at home. For proteins, I try to stick with some seafood and sausages. Trader Joe’s has a frozen seafood mix with scallops, shrimp, and calamari that I love using for this recipe since it’s a one stop shop. Although, if you have it on hand, any seafood (preferably 2+ kinds) would work. For the sausage, I use the same idea, I’ve made it with hot or sweet italian sausage or (ideally, since it tasted so great) with andouille sausage.
Sausage and seafood jambalaya
serves 2-3
2 tbs coconut oil
1 jalepano pepper, diced
3 cloves garlic, minced
1/2 onion, diced
1/2 red pepper, cut to 2-3 inch strips
1 tsp red pepper flakes
1 tsp chipotle pepper seasoning
1/2 tsp cumin
2 cups seafood
2-3 andouille sausages
3/4 cup tomato sauce
1/4 cup chicken stock
3 cups brown rice, cooked
In a large skillet, melt 2 tablespoons coconut oil (or olive oil). Add jalepano pepper, garlic and onion and saute until garlic is fragrant. Add red pepper and saute for an additional 2 minutes. Slice sausage into 1/2 inch thick slices and add to skillet, along with seafood. Continue to cook until sausage and seafood are cooked (depending on whether your protein is fresh, cooked, or frozen, you may need to add it earlier or later). Add seasoning, tomato sauce and chicken stock, mix, lower heat to low and bring to a simmer. Serve over cooked brown rice.
food on
-shirley
foodyventures 