Wednesday, October 12, 2016

Kix Brooks Jambalaya

Hubby and I watched "You've Got Mail" last night on the CMT channel.  I never watch the CMT channel because I don't listen to country music, as a matter of fact, I can't stand it!  But please don't judge.  Anyways, during commercial breaks this guy, Kix Brooks is not only a country music star but he has come out with his own cookbook titled, "Cookin' It With Kix".  So during the commercials breaks, he and his hostess (can't remember who she is or her name) made this dish and I watched it intently just as I did the movie.  It looked so good!  Oh the power of suggestion, I fall for it every time!!  I went to the store today to buy the ingredients I needed.  I made half the recipe only because it's just hubby and I and I knew I would still have leftovers.  I will include the the original recipe (Kix' version) and will add my version in parenthesis.

1 4-6 lb. chicken or duck (I used two boneless chicken breasts)
2 tbsps. KB's Shreveport Shake seasoning or other Cajun/Creole seasoning.  (I used Old Bay seasoning)
2 tbsps. vegetable oil (I used canola)
1 lb. andouille sausage cut into 1/4 inch slices
2 cups chopped yellow or white onions (I used half of one yellow)
1 cup chopped green or red bell pepper
1/2 cup chopped celery (completely forgot to buy this so I used a tsp. of celery seed)
1 tsp. salt ( I ended up not using salt at all)
1/2 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
2 cups peeled, seeded, and chopped tomatoes - optional (I used one)
1 tbsp. chopped garlic
3 bay leaves (I used two)
2 cups long-grain rice, white or brown
2 tsps. minced fresh thyme
2 quarts chicken broth (I used one)
1 lb. medium shrimp, peeled and deveined
1 cup chopped green onions
1/2 cup minced flat-leaf parsley

 Season the chicken with two tablespoons of the seasoning.  Heat oil in a large heavy pot over medium-high heat.

Add the chicken (skin side down) and sear for 5 minutes.  Turn and sear the other side for 3 minutes.  Remove chicken from the pot and drain on paper towels.

Add the sausage to the pot and cooking, stirring until browned.

Add the "Holy Trinity" of onions, bell pepper and celery (remember I used celery seed) and salt, cayenne pepper and black pepper. 

 Cook, stirring often until the veggies are softened, about 5 minutes.

 Add the tomatoes, garlic and bay leaves and cook, stirring until the tomatoes release some juice, about 2 minutes.

Add the rice

Cook, stirring for 2 minutes.

Add the broth and thyme, stir

Add the chicken and bring it to a boil.  Reduce the heat to medium-low, cover and simmer.

Stir occasionally until rice is done about 30 minutes.
Season the shrimp with remaining seasoning and add the shrimp to the pot.  Cook until the shrimp turn pink, about 5 minutes.  Remove pot from heat and let set for 15 minutes.

Serve immediately and garnish with green onions and parsley

Today is National Gumbo Day but I made Jambalaya instead!  This bowl was full of goodness, it had 3 of my favorite meats, chicken-shrimp and andouille sausage.  One bowl was plenty though and I'm so glad there are leftovers to have for lunch tomorrow.  I made this dish all because I watched "You've Got Mail" and I recorded it so I can watch it again.  I say this is a win-win!!

Until next time,