Jambalaya de Simon
Sometimes I like to cook. My cooking is generally limited to simple things like cereal. Or toast. But other times, I like to make it a lot harder on myself and make something complicated.
Jambalaya is one of those times. And here is the recipe.
Raiding the Grocery Store
1 lb. Quick-cook rice
1 lb. Bone-free chicken breast, diced
4 links chorizo or andouille sausage
.5 lb. Peeled jumbo shrimp
1 onion, chopped
1 – 2 habañero pepper(s), chopped
4 – 5 chili peppers, various colors, chopped
3 bell peppers, chopped
2.5 pints of water or chicken stock
Big ole pot.
Lots of olive oil for cooking.
– Coat the bottom of pot in the oil – use your judgment; the more oil, the less rice that sticks.
– Heat the pot on medium.
– Dump the chicken, garlic, sausage, and bell peppers in the pot; stir; let sit for 10 minutes.
– Dump in the rest along with the rice.
– Fill with 2.5 pints of water; dump in Cajun spices, turmeric, and chili powder; stir; bring up to high heat on boil.
– Once water has come to a boil, bring the heat down to a simmer and let sit until rice has absorbed the water.
– Dump in the shrimp, let sit 45 minutes to one hour; add black pepper; stir as little as possible.
– Serve however.
– Make sure to have plenty of milk or liquor (enough to ensure a blackout and, thus, immunity from pain) available for guests.