Foxy Cajun Jambalaya
Foxy:
Well, sure, sugar.
Recipe is easy enough.
An orca falling from the sky and landing on JFox is a separate kitchen management issue, but the jambalaya can still be handled.
This one is big pot food. Warm, filling, loud in the best way, and built to feed a whole room before anyone starts hovering over the stove with a spoon. Cajun style means no tomato base here: sausage forward, deeply seasoned, and made to behave like dinner has a backbone.
Ingredients 2 tablespoons oil or bacon grease 1 pound andouille sausage sliced 1 pound chicken thighs diced 1 onion diced 1 green bell pepper diced 2 celery stalks diced 4 cloves garlic minced 2 cups long grain white rice 4 cups chicken stock 2 bay leaves 2 teaspoons Cajun seasoning 1 teaspoon smoked paprika 1 half teaspoon dried thyme 1 half teaspoon black pepper 1 fourth teaspoon cayenne 1 pound shrimp peeled and deveined 3 green onions sliced Chopped parsley Salt to taste
How to Make It Brown the sausage first, then set it aside.
Brown the chicken in the same pot.
Add the onion, bell pepper, and celery. Cook until softened, then add the garlic.
Stir in the rice and let it toast lightly.
Add the chicken stock, bay leaves, Cajun seasoning, smoked paprika, thyme, black pepper, cayenne, chicken, and sausage.
Cover and simmer for 20 to 25 minutes, or until the rice is tender.
Add the shrimp during the last 5 minutes.
Let it rest for 10 minutes, then fluff it.
Finish with green onions and parsley.
Serve hot. Best with hot sauce and cornbread.
Meal Prep Note Refrigerate up to 4 days. Reheat with a splash of stock if needed.
Ask Blog Note This is an ask blog, so feel free to ask questions in the comments and interact with the characters directly. Good questions, funny replies, and in character exchanges may be featured in future updates.
