Sunday, October 29, 2006


We're pretty far removed from Cajun country, but this version is easy and has a great texture, like risotto, and it's not too heavy on the peppers or Tabasco for my whimpy mouth.

2 T olive oil
6 chicken thighs
2 1/2 T flour
1/2 pound sliced bacon
1 onion, chopped
1 orange bell pepper, diced
2 roma tomatoes, diced
2 garlic cloves, minced
1 t fresh thyme
1/2 pound small shrimp
1 c rice
2 c chicken broth
dash of hot sauce
salt and pepper to taste
5 green onions, sliced
2 T chopped fresh parsley

Cook chicken in oil in large skillet 8-10 minutes, turning once, to brown and cook. Transfer to a plate. Cook bacon and chop, setting aside and reserving 2-3 T drippings. Add flour and cook over very low heat for 10 minutes, watching it carefully so that it doesn't burn. Cook until golden brown like a penny. Return chicken to skillet with bacon, onion, bell pepper, tomatoes, garlic and thyme. Cook, stirring frequently for 10 minutes. Stir in shrimp, rice, broth, and season with hot sauce, salt and pepper. Bring mixture to a boil and cook until rice is tender and liquid is absorbed. Stir in green onions and parsley. Makes six servings.


Hsien Lei said...

OoooOOooh. That looks DELISH!! Thanks for sharing. :)

Anonymous said...

It's on the menu for this week! Thanks for sharing this...I always LOVE a good recipe.

Anonymous said...

Yum-o! That looks good! Thanks for the recipe!

J said...

We recently lost our jambalaya recipe....we'll have to give this one a try for sure. :) Thanks!

Waya said...

I love jambalaya, and at any restaurants that serve this...I got to have it, the spicier the better but they're never the same as New Orleans.

I might have to try making it, thanks for the recipe!