Jambalaya / Gumbo

JAMBALAYA

PREP10 minsCOOK 15 minsTotal 25Yields 3-4

INGREDIENTS:

2 andouille sausage, sliced

2 chicken breasts, cubed

• 2 garlic cloves, minced
• 1 yellow onion, diced
• 2-3 celery stock, minced
• 1 green bell pepper, diced
• 1 head cauliflower, riced
• 1 (6oz) can tomato paste
• 1 (14oz) can diced tomatoes, undrained
• 4 cup chicken broth
• 2 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/2 teaspoon cayenne pepper
• salt and pepper, to taste

DIRECTIONS :

1. First get everything ready. It'll make your life simpler. Dice all your veggies then throw your cauliflower in the food processor with the shredding attachment to rice the cauliflower.
2. Now heat a large pot over medium-high heat with your olive oil. Add your garlic until it becomes fragrant then add your onion and green bell pepper to begin to cook down.
3. Once the onion in translucent, add your cauliflower, broth, chicken and sausage. Mix together. Cover and let cook for about 5 minutes.
4. Then add your tomatoes, tomato paste, and spices. Stir to incorporate.
5. Cover and let cook for another 5-8 minutes or until cauliflower is tender and meats are cooked through.  **Can add shrimp last 4-6 minutes
6. Let sit for around 5 minutes to cool.
7. Consume!

Natalie shared this with me.  Here is also another Gumbo recipe she shared from the New Orleans school of cooking.  This recipe is double what she shared with me, so you can half it if needed.

GUMBO INGREDIENTS:

1 C. oil 

1 Tbsp. chopped garlic 

1 chicken, cut up or de-boned 

8 C. stock or flavored water 

1½ lbs. Andouille sausage 

2 C. chopped green onions 

1 C. flour

 Cooked Rice 

Joe's Stuff seasoning + crab boil to taste.  She also added Cajun seasoning as well.  

A fine green powder of young dried ground sassafras leaves, used in gumbo for flavor and thickening. It may be placed on the table for individuals to add to their gumbo if they wish. ¼ to ½ tsp. per serving is recommended.

4 C. chopped onions 

2 C. chopped celery 

2 C. chopped green pepper 

PROCEDURE: Season and brown chicken in oil (lard, bacon drippings) over medium heat. Add sausage to pot and sauté with chicken. Remove both from pot. Make a roux with equal parts of oil (must be free of food particles to avoid burning) and flour to desired color. Add trinity: onions, celery, and green pepper. Add garlic to the mixture and stir continuously. After vegetables reach desired tenderness, return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to a boil. Reduce heat to simmer and cook for an hour or more. Season to taste with Joe's Stuff seasoning. Approximately 10 minutes before serving, add green onions. Serve gumbo over rice or without rice, accompanied by French bread. SERVINGS: Makes approximately 15 to 20