Although my mother is from Louisiana, she is from Shreveport, way up in the northwestern corner. That means I did not grow up with any cajun cooking. Now Mom does make some seriously delicious shrimp gumbo, but that's about it. And please don't ask me what the difference is between gumbo, jambalaya and etouffee. I know there's a difference but I haven't the foggiest idea what it is. They are all delicious though! In any case, I came across this recipe in a daily e-mail from a local grocery store. It looked easy, so I gave it a shot with a couple minor modifications. Here it is:
The Ingredients
1 green pepper, chopped
1/2 cup chopped onion
1/2 cup chopped celery
1 Tbsp oil
1 lb chicken breast, cut into strips
2 Tbsp Tony Chachere's Creole Seasoning, divided
1 can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1/2 pound cleaned shrimp
2 cups brown rice
Saute your trinity vegetables in hot oil until crisp-tender.
Toss the chicken with 1 Tbsp of the seasoning, then add the chicken to the skillet and cook until done.
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| I put the seasoning and chicken in a ziploc and mashed it around |
Add remaining ingredients, except for the rice, and bring to a boil.
Add in the rice, cover and simmer for 5 minutes until heated through.
Remove from heat, let stand for another 5 minutes. Serve with bread.
The original recipe said to use instant brown rice but I used some cooked brown rice I made. It was a little soupier than I think it was supposed to be but it tasted great. Enjoy!
