Welcome to our second version of Evangeline’s Cajun Kitchen! This is my weekly weblog the place I talk about my love for meals and fervour for cooking. This week I’m sharing a recipe for Jambalaya Pasta.
Now, earlier than I proceed, I do know tomato based mostly jambalaya is technically Creole, not Cajun. I’m cooking what I do know; and as a local, I ate a mixture of Creole, Cajun and basic Southern meals more often than not. That will certainly be mirrored within the kinds of dishes I share with ya’ll each week.
As I stated final week, similar to most households, I’ve to accommodate totally different dietary wants. My husband tries to comply with a low-carb, or KETO, food plan whereas I’m making an attempt to embrace the carbs for some weight achieve. That is why I selected to do a pasta dish. By making a pasta dish, I can preserve the carbs whereas I take advantage of zucchini noodles for him.
What You’ll Need
Above is an image of the substances I used to make this dish. Some of you might discover the dearth of inexperienced bell pepper and celery. The trinity- bell pepper, onion and celery, is a staple in nearly any Cajun dish. Having stated that, I didn’t have celery or inexperienced bell pepper available, so I needed to improvise. Below is a listing of the substances that might usually go into this recipe.
- 2 cups hen breast, reduce into chunks
- half cup of shrimp
- 1 package deal of Smoked Sausage
- 1 28ouncescan of diced tomatoes
- 1 small onion
- 1 inexperienced bell pepper
- 1 pink bell pepper
- 2 stalks diced celery
- 1 teaspoon tomato paste
- 1 cup hen inventory (or 1 bouillon dice/tsp bouillon powder + 1 cup water)
- Three cloves of garlic (I used 2 teaspoons of minced garlic)
- 1 Tablespoon Cajun seasoning (see recipe under for my do-it-yourself Cajun seasoning)
- 1 Tablespoon oregano
- Pasta- any kind, and quantity will differ
Let’s Get Cooking!
In a big pot, warmth up 1 Tablespoon of olive oil or butter on medium warmth. After a minute or two of heating (time will differ relying on kind of pot), add in chopped onions and sprinkle with salt to “sweat” the onions, releasing their juices. I selected to cut up my bell peppers and celery whereas the onions have been sweating, however you are able to do that forward of time if you happen to don’t wish to really feel rushed. Once the onions have began to show a bit opaque, add in your chopped peppers and celery.
Cook your onions, peppers and celery collectively on medium warmth till the peppers and celery begin to soften. It ought to take 2-Three minutes. Once they’ve softened a bit, add in your hen, half of your Cajun seasoning and your garlic. Allow the hen to cook dinner for four minutes, stirring often to make sure even cooking.
While the hen is cooking, I began to chop up my sausage. Again, if you happen to don’t wish to really feel rushed, you’ll be able to prep all of the substances forward of time. I reduce my sausage in half, length-wise, after which made half inch slices horizontally to create little semicircles. After the 4 minutes of cooking time for the hen, add within the sausage, diced tomatoes, tomato paste, hen broth, oregano and the remainder of the Cajun seasoning. Lower the warmth to mid-low (I had my knob on four) and simmer for 10 minutes, stirring often.
Once the pot has simmered for 10 minutes, add in your shrimp. Stir the shrimp into the pot, mixing the whole lot collectively. Once the shrimp have turned pink, flip off the warmth.
Time to Eat!
This was a winner for us. Scott ended up going again for seconds with out even including extra zucchini noodles. I put some sizzling sauce in mine, however I put sizzling sauce on most the whole lot. If you’ll be able to deal with the warmth, I might recommend including a 1/four teaspoon of cayenne once you add the sausage.
Thoughts, Tips and Tricks
Because I don’t meal plan, I usually need to improvise. I store by selecting out substances that I like after which I make dishes from what I’ve available. This might sound loopy to some, however it’s simply how I prefer it. This generally is a blessing and a curse. It is nice for me as a result of I get to be artistic. But typically, artistic simply requires an excessive amount of mind energy and I simply need one thing easy and straightforward.
To make this recipe even simpler, you would use some frozen “seasoning mix.” That is your trinity proper there. Begin by cooking that as an alternative of the onions. You can cancel out the entire onion and celery if you happen to’re taking place this route. If I hadn’t simply run out, I might have used the frozen seasoning combine. It’s an ideal staple to maintain stocked within the freezer.
Also, I made this over pasta, however you would serve it over something. I thought-about cauliflower rice, but in addition plain rice, quinoa or farro would work nice. Or simply eat it like a stew! If you’re going to eat it over rice, I might recommend slicing the hen broth in half.
Cajun seasoning recipe
I discussed final week that I don’t like to make use of store-bought Cajun seasoning as a result of it makes it troublesome to handle the salt content material of the dish. Besides the sprinkle of salt when sweating the onions and the quantity within the Cajun seasoning, there isn’t a extra salt added to the dish. The bouillon comprises numerous salt, and so does sausage; subsequently, including extra seasoning that comprises numerous salt can actually damage a dish. It is far simpler to simply add a bit salt to style than add an excessive amount of and need to try to save the dish. Below is the recipe for the quantity of Cajun seasoning I used for the jambalaya, however it may be altered for smaller or bigger batch recipes. If utilizing a special quantity, simply be cautious of the proportions.
- 1 teaspoon salt
- half teaspoon cayenne pepper
- half teaspoon garlic powder
- half teaspoon smoked paprika
- 1/four teaspoon black pepper