Do you ever think back to certain events in your past and cringe?
I do. I remember in once in 9th grade I bought this awful pastel striped skirt because it was cheap and wore it to school with fishnets. Now I’m not a fishnets type of gal, so I have no idea what possessed me to wear them, and with a girly skirt no less. I cringe thinking back to that outfit and pray that no one I went to high school with remembers it!
I also have some cringe worthy moments on this blog too. Exhibit A: my photography in posts from 3-4 years ago. I was thinking about promoting my old jambalaya recipe on social media for Mardi Gras this year, but when I looked back at the photography I realized how terrible it looked and I quickly made plans to do a reshoot. I’ll spare you the old photos because I assure you they are anything but appetizing – and definitely not an accurate representation of how delicious this shrimp and chicken sausage jambalaya is.
For those of you who have never had jambalaya, it is a Creole dish from New Orleans. It is typically a tomato-based rice dish with chicken, sausage, and seafood. The signature flavour comes from a blend of herbs and spices but I cheat a little and use a Cajun spice blend (Clubhouse brand – it’s so good!). I also make my version healthier by making a few simple swaps like chicken sausage in place of andouille sausage, lower sodium canned tomatoes and broth, and brown rice in place of white rice. But despite the healthy substitutions, this shrimp and chicken sausage jambalaya still perfectly captures the hearty comforting flavour of the classic dish!
- 1-2 tbsp olive oil
- 1 large onion, diced
- 2 stalks celery, sliced
- 1 green pepper, diced
- 2 tbsp Cajun seasoning
- 1 tbsp tomato paste
- 2 cloves garlic
- 796 ml can of diced tomatoes
- 2 cups chicken stock
- 3 cups water
- 2 cups long grain brown rice
- 4 chicken sausages
- 1 lb frozen raw shrimp
- Heat up the olive oil in a large pot. Add the diced onions then lower the heat. Cook for 4-5 minutes, then add the celery and green pepper. Continue to cook for another 5 minutes until they soften. Then add the Cajun seasoning, tomato paste, and minced garlic.
- Add the tomatoes, chicken stock, water, and rice. Bring to a boil, then lower heat to a simmer and cover with lid. Let cook for about 50-60 minutes, making sure to stir frequently.
- Meanwhile, brown the whole chicken sausages in 1 tsp of olive oil in a pan to make them easier to slice. When they are browned, remove them from the pan, slice them, and put aside. Don't worry if they aren't completely cooked through - they can finish cooking in the jambalaya.
- When the rice is done (test it to make sure), add in the sausage and shrimp and continue to cook until both are cooked through.
Recipe adapted from Emeril Lagasse’s Cajun Jambalaya.
What is something you did in the past that makes you cringe now?