Jambalaya

On Saturday night after a long day in Troy and packing up in severe thunderstorms, we were planning on going out for a nice dinner. Yet, due to the storms we decided to stay home with our dog and put together a quick dinner. We are sometimes apprehensive about going out because we can often cook better than we can get out.

When we arrived home all we had unthawing was chicken, so we were busy trying to determine what to make. After taking sweet sausage (we did not have Andouille sausage) out of the freezer, we decided to go to the garden to get fresh ingredients to make JAMBALAYA.

Jambalaya

This was an experiment of sorts and is a twist on a traditional jambalaya that often has shrimp. We hope you enjoy!

Ingredients :

Chicken and Sweet Italian Sausage (Add Shrimp or Substitute Andouille sausage or Whatever Proteins You Prefer)

White Rice (Cooked in a Rice Cooker)

White White (We Use a Chardonnay)

Crushed Tomatoes

Green Peppers and Banana Peppers

Onion

Spices (Garlic, Cajun Seasoning, Cayenne, Red Pepper Flakes Thyme, Basil, Salt, and Pepper)

Instructions:

1. Start the rice in a rice cooker (If you do not have a rice cooker, just cook the rice as you normally would).

2. In large pan, sauté the chicken and sausage until the chicken is cooked through and the sausage is lightly browned.

3. Add the veggies to the meat and sauté the onion, bell pepper, banana pepper, and garlic until soft.

4. Add the crushed tomatoes and white wine and mix the liquids in with the meats and veggies.

5. Add the cooked rice and spices to the rest of the ingredients. Give everything a good stir.

6. Cover and cook for 5-10 minutes. Make sure that there is still a decent amount of liquid in the dish.

7. Add in salt and pepper (and extra spices, if needed) to season the dish.

8. Serve warm. Garnished with your desired toppings!