RECIPES FOR GOOD EATIN'
A staple dish in most Creole households is jambalaya. That's because you can add chicken, sausage, shrimp or even alligator meat to the basic seasoned rice and vegetables and you end up with a delicious, healthy, self-contained meal. Though, the addition of French bread or corn bread is always a nice touch. Oh, and don't forget the sweet tea!
This is an approximate recipe. I cook like most Creole cooks, without measuring spoons, adding ingredients to taste. I did my best to put things in a measurable way so you can reproduce the recipe. if all else fails, add the sauteed vegetables and meat to a box of family-sized Zatarains Jambalaya rice mix and it will be fabulous.
- 3 cups water
- 1 chopped tomato
- 2 stalks chopped celery
- 1 tablespoon fresh rosemary
- 1 1/2 c. uncooked jasmine rice
- 2 pods garlic
- 1/8 tsp, black pepper
- 1 lb. fresh chicken
- 1 large onion
- 1/2 - 1 tsp Tony Cachere's seasoning
Put oil in skillet. Add chicken and cook until white. Chop the vegetables and add to the meat. Sauté until lightly browned. Add seasonings, tomato, 3 cups of water and rice. Bring to a boil, cover and simmer for about 15 minutes. Serve with fresh cornbread.