Wednesday, July 21, 2010
There's a gator in my jambalaya!
Then, lo and behold, John was browsing the specialty meat section of Rouses and discovered some smoked alligator sausage made by the Crescent City Meat Company only a stones throw away in Metairie. And here's the kicker, it was only 2 grams of fat per serving! That's less than a boneless, skinless chicken breast! Excited and hungry for flavor...I altered my jambalaya recipe just a bit so that I could once again enjoy that spicy, one-pot goodness anytime of the week.
Kim's Gator Sausage Jambalaya
1 pound of boneless, skinless chicken breasts, diced (season with S&P)
1 pound of smoked alligator sausage, diced
2 red or green bell peppers (sometimes I do both!), chopped
3 stalks of chopped celery
1 large yellow onion, chopped
3 cups of long grain rice (brown rice will be lower in calories plus more fiber)
6 cups of low sodium chicken broth
2 tablespoons of vegetable oil
2 tablespoons of chili powder
2 teaspoons cayenne pepper (or more if you like it real spicy!)
2 teaspoons of ground thyme
1/2 teaspoon of cloves
2 bay leaves
salt and pepper
In a large pot or Dutch oven, brown the chicken pieces in oil, remove from pan and set aside. Add celery, onions and peppers and saute until the onions become translucent.
Add the sausage and saute for a few minutes. Then add seasonings and saute until you can smell the aroma of the spices. Next, add the rice and stir to cover grains with seasoning. Then add chicken broth, the browned chicken (don't forget the juice leftover on the plate!), and bring to a boil over medium heat.
Once the mixture is boiling, turn the heat down to low, cover the pot and set the timer for 35 minutes. Just remember, cooking jambalaya is like cooking rice...don't lift the lid! Don't mess with it! Just trust me on this...I promise it will be delicious!
Written by Kim Ranjbar