Jambalaya

Sorry for my hiatus! It's not that I haven't been cooking. I just didn't feel like blogging about it the last few weeks because of the whole song and dance that comes with it. Snapping pictures and cooking at the same time isn't as simple as it may sound. Lately, I've just wanted to relax and cook. No fuss; no muss. But now I'm back!! And I came with a recipe for JAMBALAYA. (Ok, I'll admit, I said that with some zest in my head while I typed it out. HA!)
So... I've never even been to Louisiana before and I have no idea how the heck to make jambalaya. This is where the good ol' internet comes in to play: 
First - get some inspiration! Google Images: "Louisiana scenery" & "New Orleans", search and sigh. Then Pinterest for a bit. You know you're addicted to... don't judge. :)
Second - research! Google: "jambalaya", and then read recipe, after recipe, after recipe. Once I understand the concept, I put my ingredients (and shopping list) together, and write out my steps. 

Recipe continued after the jump...

My Ingredients:

1 tsp unsalted butter

1 tsp olive oil

1 kielbasa sausage (diced)

¼ cup onion (diced)

1 green bell pepper (diced)

¼ cup celery (diced)

1 clove garlic (chopped)

1 chicken breast (diced)

1 TB parsley flakes

2 cups long grain white rice (uncooked)

1 (8oz) can tomato sauce

2 (16oz) cans diced tomatoes

1 chicken bouillon (in 1½ cups water to make stock)

1 TB Louisiana Style hot sauce (add more if you like it spicy)

S&P to taste

1 LB shrimp (peeled and deveined)

My Steps:

1. Melt butter and oil in a large deep skillet over medium high heat.

2. Add the diced kielbasa, onions, bell peppers, celery and garlic until the onions are clear, about 10 minutes.

3. Add the diced chicken and continue cooking until brown on all sides, about 10 minutes.

4. Add the parsley and rice, tomato sauce, diced tomatoes and juice, chicken stock, hot sauce and S&P to taste.

5. Bring to a boil over medium high heat, then reduce to medium low heat and cook covered until rice is tender and most of the liquid is absorbed, about 35 minutes.

6. Stir in shrimp and cook for an additional 5 more minutes.

This jambalaya was tasty and so filling! An easy way to experience Louisiana in your very own kitchen... The recipe made a lot of food, I suggest cutting all the ingredients in half if you want just enough for your dinner. I ended up freezing a big helping of the jambalaya for another day, hopefully its good reheated later too.

ENJOY! :)