Canuck Eats

Tag: jambalaya

  • “Jambalaya with a Twist: How to Master this Delicious Seafood, Chicken and Sausage Recipe as a Stay-at-Home Parent!”

    “Jambalaya with a Twist: How to Master this Delicious Seafood, Chicken and Sausage Recipe as a Stay-at-Home Parent!”

    Jambalaya with Seafood, Chicken, and Sausage

    As a stay-at-home parent, I’m always looking for great recipes to make for my family. One of our favorites is Jambalaya, which combines delicious seafood, chicken, and sausage in one big pot of tasty goodness. Not only is this dish incredibly flavorful, but it also provides a great opportunity to tell stories while cooking and eating together as a family. My particular favorite story attached to Jambalaya involves my grandparents and their Louisiana roots.

    My grandmother grew up in New Orleans and was no stranger to the Cajun and Creole flavors that come with a classic Jambalaya dish. She would often tell us stories of the meals she used to eat as a child in the city and how they would include everything from shrimp to chicken to sausage. As a child, I would sit in awe as she described these meals and I couldn’t wait to try them out for myself.

    Now, every time I make Jambalaya with my family I am transported back to those days, listening to my grandmother’s stories as we all enjoy the flavors of the south together. To make this classic dish for your own family, you will need:

    Ingredients:
    – 2 tablespoons olive oil
    – 1 onion, diced
    – 2 bell peppers, diced
    – 1 stalk celery, diced
    – 1/2 pound cooked smoked sausage
    – 2 cloves garlic, minced
    – 2 cups long grain rice
    – 4 cups chicken broth or stock
    – 1/2 teaspoon dried thyme
    – 1/4 teaspoon cayenne pepper
    – 1 bay leaf
    – 1/2 pound cooked shrimp
    – 1/2 pound cooked chicken breast or thigh meat, shredded or cubed
    – 2 tablespoons chopped fresh parsley for garnish (optional)

    Instructions:

    1. Heat oil in a large pot over medium heat. Add onion, bell peppers, celery and sausage; cook for 5 minutes until vegetables are softened. Stir in garlic and cook for an additional minute.
    2. Add rice to the pot and stir to combine with vegetables and sausage. Pour in chicken broth or stock along with thyme, cayenne pepper and bay leaf; bring to a boil. Reduce heat to low; cover pot and simmer until rice is tender and liquid is absorbed (about 20 minutes).
    3. Add shrimp and chicken; stir gently until heated through (about 5 minutes). Discard bay leaf before serving. Garnish with parsley if desired before serving hot. Enjoy!

    This classic Jambalaya dish is sure to please everyone at your table – not only because of its incredible flavor but also because of its story! Every time I make this recipe it brings back memories of my grandmother’s stories about her childhood in New Orleans – it’s like taking a little trip down south every time we eat it! So if you’re looking for a delicious meal that will fill your home with comfort food flavors (and stories!) then this is definitely one to try!

  • “A Tasty One-Pot Meal That’s Perfect for Busy Stay-at-Home Parents: Chicken and Shrimp Jambalaya!”

    “A Tasty One-Pot Meal That’s Perfect for Busy Stay-at-Home Parents: Chicken and Shrimp Jambalaya!”

    Chicken and Shrimp Jambalaya Recipe for the Busy Stay-At-Home Parent

    As a stay-at-home parent, it can be difficult to find the time to prepare a delicious and nutritious meal for your family each day. Fortunately, dishes like Chicken and Shrimp Jambalaya are not only tasty, but they can also be made quickly and with minimal effort. Here’s a recipe for this classic dish that will have your family begging for more.

    Ingredients:

    • 1 lb boneless, skinless chicken breasts cut into cubes
    • 1 lb peeled and deveined shrimp
    • 1 large onion, diced
    • 1 large green bell pepper, diced
    • 2 cloves garlic, minced
    • 2 tablespoons olive oil
    • 2 cups long-grain white rice
    • 4 cups chicken broth
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • ½ teaspoon cayenne pepper
    • ½ teaspoon smoked paprika
    • Salt and pepper to taste

    Instructions:

    1. Heat the oil in a large pot over medium heat. Add the chicken cubes and cook until lightly browned on all sides, about 8 minutes. Remove the chicken from the pot and set aside.
    2. Add the onion, bell pepper, garlic, and shrimp to the pot and cook until the vegetables are softened and the shrimp is cooked through, about 5 minutes.
    3. Add the rice to the pot and stir to combine with the vegetables and shrimp. Cook for an additional 2 minutes.
    4. Pour in the chicken broth, oregano, thyme, cayenne pepper, smoked paprika, salt, and pepper. Bring to a boil then reduce heat to low. Cover and simmer for 20 minutes or until rice is cooked through.
    5. Add the cooked chicken back into the pot and stir to combine with the other ingredients. Cook for an additional 5 minutes or until heated through. Serve hot!

    A Story of How Chicken And Shrimp Jambalaya Came To Be

    Once upon a time in New Orleans there was a family of three siblings who lived in a small house near the Mississippi River Delta region. During their childhood days they could often be found fishing together in their free time; catching seafood such as shrimp and catfish which they would later bring home to be cooked up into delicious meals like gumbo or jambalaya! It was their mother who taught them how to make these traditional dishes with her secret ingredients that gave them their unique flavor; such as adding smoked paprika or cayenne pepper to spice up their jambalaya! Over time they began experimenting with different combinations of ingredients like adding chicken or sausage to their jambalaya which eventually became their signature dish—Chicken And Shrimp Jambalaya! To this day it remains one of their favorite meals whenever they get together as a family—a reminder of how far they have come since those early days by the delta!