Chicken, Shrimp, and Andouille Sausage Jambalaya
Tuesday is the culmination of the long weekend before Lent, celebrated in New Orleans as “Mardi Gras” or Fat Tuesday. While I’m not a big partier, but Cajun food I can get behind. All Cajun food. I love French food, but spicy French food from the bayou makes Rachel a very happy girl. And, just so you know, I eat it all year round and so can you with this easy recipe.
Oh Hot Damn… this is my Chicken, Shrimp, and Andouille Sausage Jam–balaya
I fell in love with Chicken, Shrimp, and Andouille Sausage Jambalaya when I lived in Hinesville, Georgia. My next door neighbor was from New Orleans and one blustery fall day we got together for a Star Wars movie marathon and my first pot of Jambalaya ever.
I grew up listening to opera, talk radio, and watching Law & Order. Despite being such a huge nerd, I had never really experienced much of the nerd culture until I was an adult. I’m ashamed to admit that I had never seen Star Wars and the day was memorable like no other. I learned that Darth Vader was a father, that I adore wookies, ewoks are adorable but scary mo-fo’s, and Jambalaya is my favorite Cajun food. Since then, I’ve watched Star Wars a handful of times but I keep going back to jambalaya as often as I can. Now that I can make it sous vide, it is going into my menu rotation a lot more often.
So, Let the Good Times Roll!
Get a good Cajun seasoning – today I used a Penzey’s Cajun Seasoning which was fantastic and I’ll probably use that more often since I’m close to a Penzey’s, but most times I use Tony Chachere’s Original Creole Seasoning. The best part about cooking the meat sous vide is that it is super juicy and ultra tender. There’s no dry meat. Like all good dishes that have anything to do with France, there is lots of butter in this recipe. It seems like a lot – but it isn’t. “Laissez les bons temps rouler” and indulge yourself.