Louisiana

For our second state, we head down south to Cajun country and the state of Louisiana! As a state with such a rich and traditional cuisine, we had a multitude of dishes we could bring. But we chose the quintessential Louisiana dish: jambalaya. A spicy and savory rice dish, jambalaya combines chicken, sausage, and shrimp with a spicy, tomato-based sauce. This recipe is based off of recipes from acclaimed Louisiana chef Emeril Lagasse, with modifications made by the author. Enjoy, and as the say in New Orleans, Bon Appetit!

 Cajun Jambalaya

 

• 6 to 12 medium shrimp, peeled and deveined
• 4 ounces chicken, diced
• Cajun seasoning (available at most supermarkets)
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 tablespoons chopped garlic
• 1 can diced tomatoes, 1/2 drained
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 3/4 cup rice
• 3 cups chicken stock
• 5 ounces sausage, sliced (usually Andouille, but Chouriço will do as well)

Heat a medium to large skillet on medium heat. Add olive oil, and when oil is hot, add in chopped onions, bell peppers, and celery. Saute vegetables until they begin to soften, approximately 5 minutes. Add garlic, canned tomatoes, bay leaves, Worcestershire, hot sauce, and a dash of Cajun seasoning; stir together. Add rice, and slowly add chicken stock, stirring as you add. Bring mixture to a boil, then reduce to a simmer until rice has absorbed liquid and just begins to become tender. While mixture is simmering, slice sausage into 1/8 inch slices. Add diced chicken and shrimp to a bowl, along with a dash of olive oil and a generous amount of Cajun seasoning; stir to combine. When the rice is tender, increase the heat back to medium, and add a dash more chicken stock. Add sausage, chicken, and shrimp to rice mixture; cook until meat is cooked through, approximately 10 more minutes (if shrimp was pre-cooked, add to rice just before serving and cook approximately 1 to 2 minutes). When meat has cooked through, jambalaya is ready to serve. Enjoy!

-This jambalaya recipe makes 4 servings, but is easily modifiable by increasing or decreasing ingredients.