Sunday Supper: Jambalya

Tonight's supper was Jambalya.

One of those dishes you can out what you want in it; once you learn the basic recipe you can alter to your liking. 

Start with sauteeing the holy trinity: onion, bell pepper, and celery. I also put carrots bc I have little carrot lovers in my house! Jalapeño is also good to add. 

Season with, salt, garlic powder, lemon pepper and red pepper.

Once your vegetables have softened add one link of andouille sausage that is thinly sliced 

Also add cut cubes of boneless skinless chicken breasts. Once your chicken has cooked through add tomatoes. I usually add 4 large tomatoes that I quarter but I only had cherry tomatoes so I used those.

Reseason. Cover and let this all cook. Tomatoes and all the vegetables will create a bit of a liquid and it should start to smell good. Smash the tomatoes while they are cooking. It will look something like this :

Then add your rice. You can put as much or little rice you want depending on how big a pot you want to make. 

Just remember double the chicken stock to how much rice.

I used 1 1/2 cups of rice, so then I added 3 cups of rice.

I covered the pot with a crack 

Cook until all the liquid has cooked out and then I turn it on low and fully cover it so it will steam and the rice won't be too mushy-about 15 mins. 

Bon apetite!