July 18, 2023 1 Comment
This recipe and introduction comes to us from Chef Wanda Blake of Wanda's Cooking.
Cooking time: 1.5 hours
1 pound Roma tomatoes
2 tablespoons extra-virgin olive oil
1 lb. boneless skinless chicken thighs, cut into bite size pieces
1/2 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 celery stalks, diced
1/2 cup Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons Creole Spice
2 tablespoons tomato paste
2-4 dashes Tabasco sauce
Kosher salt, to taste
Ground white pepper, to taste
4 cups water
2 cups long-grain rice
1/2 lb. medium prawns, peeled and deveined
Chop tomatoes in a food processor and sprinkle with salt.
Heat the olive oil in a large skillet over medium heat. Add the chicken, onion, bell peppers, garlic and celery and sauté for 5 minutes.
In a bowl, combine the tomatoes, Worcestershire sauce, lemon juice, Creole Spice, tomato paste, Tabasco sauce, salt, white pepper and water. Add the mixture to the chicken and vegetables and bring to a boil for 10 minutes. Taste seasonings and adjust as needed.
Add the rice and shrimp and bring the mixture back to a boil.
Reduce the heat to low and cover. Cook until the rice is done, about 30 to 40 minutes. All the liquid should be absorbed, but the Jambalaya should still be moist.
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