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

Cajun spices

Turmeric

Ground garlic

Chili powder

Black pepper

2.5 pints of water or chicken stock

Big ole pot.

Lots of olive oil for cooking.

Cooking Time

– 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.

Gorging Time

– Serve however.

– Make sure to have plenty of milk or liquor (enough to ensure a blackout and, thus, immunity from pain) available for guests.