Monday Munchies

What do you think of when I say "comfort food?" I think it is different for all of us, depending on our cultures and where we grew up. It's no secret I grew up in the south, mostly Arkansas. However, I have several family members from New Orleans, so while I was raised on fried foods and barbecue, I also grew up with a taste of cajun cuisine. So it's no wonder that when I made a big pot of spicy jambalaya and a pan of cornbread, I got a little homesick. But of course, I won't let my melancholy get in the way of sharing some Southern goodness with you.

So what is jambalaya? Jambalaya is a cajun version of paella. It is a sweet, spicy, chunky, chicken and rice dish, cooked the same way, only with different spices. The traditional way to cook jambalaya is to cook the rice, veggies, and sausage in the same pot as the chicken, but I prefer to cook the elements separately to save time. I can cook up the chicken and rice ahead of time, so that when it comes time to make dinner, all I need to do is sauté the veggies and throw everything together. You can use whatever onions and peppers you like, although I prefer to pick lots of different colors just because it is pretty.

That's 1 white and 1 purple onion, and 1 red and 1 yellow bell pepper

And like paella, you can serve this with a hot pan of buttered cornbread.

Jambalaya

1 whole chicken, cooked and shredded
1 lb. smoked sausage, sliced (I prefer kielbasa myself)
2 c. cooked rice
2 T. butter
5 cloves of garlic, minced
2 medium onions, diced
3 bell peppers, diced
1 large can diced tomatoes (or 3-4 medium tomatoes)
1 T. chili powder
1/2 t. cayenne pepper
1/2 t. Tabasco
1 t. worchestershire sauce
5 bay leaves
1 can tomato paste

Cook chicken and rice, set aside. Melt butter in large pot. Sauté garlic, onions, and peppers until translucent. Add tomatoes, spices, and bay leaves, and simmer 15 minutes. Add chicken, sausage, rice, and tomato paste, and simmer until heated through. Serve with hot cornbread.