February 24, 2014

Mardi Gras Jambalaya with Jalapeno Cheddar Cornbread

In our home, we like our food to have a kick of flavor. And this Jambalaya dish that my husband Erik created certainly delivers. Whenever Mardi Gras season rolls around, I am always craving New Orleans inspired meals. Though I’ve never been there, I absolutely love the flavors of Mardi Gras dishes.

In fact, this time of year brings up some feelings of nostalgia for me because my husband and I met each other while waiting tables together. And one of the restaurants we worked at together was a Pappadeaux Seafood restaurant in the Chicago area. It serves New Orleans inspired seafood and during Mardi Gras season, they always had a fun festival atmosphere. Well, sadly that restaurant closed so now whenever we crave New Orleans style food, Erik must make it himself. Luckily, he is very good at that! 😉

So this yummy Jambalaya is made with chicken, shrimp and Andouille Sausage. Let me say something about the sausage; Yes, you could use any type of smoked sausage for this meal, but if you really want to drive the flavors home, you should buy a quality Andouille sausage. Erik bought the kind used in this recipe at Whole Foods. The flavor that it imparts to the whole dish is amazing!

To compliment the dish, I made a skillet Jalapeño Cheddar Corn Bread. The mild spice of this cornbread really pairs nicely with the flavors of the Jambalaya! And it can be mixed up and baked quickly!

So what if you don’t live in New Orleans! You can still whip up the spice and flavors of Mardi Gras in your own kitchen! Go ahead and make this Mardi Gras Jambalaya with Jalapeño Cheddar Corn bread and kick up the flavor in your home!

Mardi Gras Jambalaya with Jalapeno Cheddar Cornbread

Ingredients

1 lb. Andouille sausage, cut into 1/2-inch slices
1 sweet onion (small dice)
6 cloves of garlic, minced
2 cups long-grain rice
2 tablespoons dried parsley flakes
1 tablespoon garlic powder (granules)
2 teaspoons dried thyme leaves
2 teaspoons ground black pepper
2 teaspoon cayenne pepper
1 tablespoon salt
2 boneless skinless chicken breasts, cut into 1 in. cubes
2 cans diced tomatoes (14.5-ounce)
1 can tomato sauce (15-ounce)
4 1/2 cups water
1 lb. shrimp (medium large 36-40) peeled and deveined
1 green onion, thinly sliced

For the cornbread

1 c. cornmeal
1/2 c. all purpose flour
2 TBLSP sugar
1 TBLSP baking powder
1/2 t. salt
2 TBLSP of unsalted butter (melted)
1 c. milk
1/3 c. sourcream
1 egg
1 c. cheddar cheese
2 TBLSP Jalapeño (minced, seeds removed)

Instructions

Sauté the Andouille in a heavy bottomed stock pot or Dutch oven over medium heat until it is well rendered and lightly browned. Remove the sausage from the pot and set aside.
Sauté the onion and garlic in the pot for 5-7 minutes or until the onion is translucent.
Add the rice and spices stirring until well mixed. Add the chicken, diced tomatoes, tomato sauce, water and Andouille sausage. Bring the mixture to a boil over high heat, cover and reduce to a low simmer for 15 minutes, add the peeled and deveined shrimp and cook for 5 minutes more. Serve immediately. Garnish with sliced green onions.

A note about the recipe: This feeds a crowd! If you are only cooking for 4 or 5, or if you don't want leftovers, you may cut this recipe in half!

For the cornbread

Spray a medium cast iron skillet with cooking spray and preheat oven to 425 degrees
In a large mixing bowl, sift together cornmeal, flour, sugar, baking powder and salt. Add melted butter, milk, sour cream and egg and mix until blended. Mix in cheese and jalapeño and pour the batter into the skillet.
Bake for 20-25 minutes or until the top is golden brown. Remove from the oven and allow to cool slightly before slicing and serving.

http://two-in-the-kitchen.com/mardi-gras-jambalaya-with-jalapeno-cheddar-cornbread/

For other New Orleans inspired dishes check out these at my friend Kristi’s blog, Inspiration Kitchen. She has some great ideas!

Spicy New Orleans BBQ Shrimp

Hot and Spicy Jambalaya with pasta

Comments