OK, so this has absolutely nothing to do with hair care, but if you appreciate a great recipe, Nawlin's style (that's New Orleans for the uninitiated) then keep reading. While this is not the traditional method for making a good Jambalya, it's a family recipe I've adpated over the years. Enjoy!
Monica's Jambalaya w/ Pastry Crust
- 1 or 2 skinned chicken breasts
- 1 package Thompson's (or just andouille) Sausage
- 2 cups cleaned and skinned shrimp
- 1 can Sweet Sue or Campbell's chicken broth (not low fat)
- 1 can Pillsbury Crescent rolls (6 count)
- 1small bag frozen (not canned) petite size baby carrots, corn and green
peas mixed
- 1/4 onion chopped
- 1/2 bell pepper chopped
- 2 stalks of celery, chopped
- 1/2 pint heavy whipping cream
- 1/4 stick of butter
- 2 cups of water
- 1 box of Zataran's Jambalaya mix (with rice in it)
- 1/2 cup regular rice
- 1/4 cup olive oil
- 1 can stewed tomatoes
- 1/4 cup asiago/romano/parmesan mixed dry cheese in the shaker
- 1 cup sliced mushrooms
- 1/4 to 1/2 tsp Paprika, salt, pepper (to your taste)
- 1 tbl parsley
- 1/4 cup Wondra gravy mix
Prepare the Zataran's mix by adding it to 2 cups of boiling water. When the rice is almost done, stir in the whipping cream and add an additional cup of water. Put the pot on simmer (very low heat), stirring occasionally--you may have to add little bits of water to it while it cooks. Set aside a large pot or bowl to mix everything together in.
Using thawed chicken breasts cut and slice into them so they can be torn apart after cooking. Fry them in 1/4 cup vegetable oil on high, turning often, searing but not burning. Cook only until them just begin to turn white then remove from heat and place in large pot or bowl. Throw the sausage into the same pot of oil as used to fry the chicken and fry until the ends curl up a bit. Remove from heat and add to chicken.
Keep checking the rice mixture and stir to prevent burning.
In frying pan, put the olive oil and the onion, bell pepper, celery and cook till soft. Add tomatoes, mushrooms, parsley and mixed vegetables and simmer on low till the carrots are bright orange and just barely done.
Remove the rice mixture from the heat and throw in the shrimp and stir till the shrimp turns pink. Add this to the chicken and sausage and then stir in the vegetables leaving a little bit of the veggies aside for relish. Stir in the Creole seasoning and add salt and pepper to your liking and little Wondra gravy mix if the cream sauce is too thin.
Spray PAM into separate bowls or into one large casserole dish and pour mixture in. Sprinkle with the cheese mixture and then roll out the crescent dough onto some wax paper onto which Wondra gravy mix has been sprinkled. Don't handle the dough too much, just enough to flatten it out and have it be big enough to cover the bowls or casserole dish. Cover each bowl or the casserole dish with the dough and fold it over the edge a bit and pinch it. You may have to add slits to keep it from boiling over.
Bake in a 400 over for 12 to 20 mins. Check often to prevent burning.
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