{"id":3382,"date":"2010-02-18T12:05:35","date_gmt":"2010-02-18T18:05:35","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=3382"},"modified":"2010-02-18T12:05:35","modified_gmt":"2010-02-18T18:05:35","slug":"chicken-and-sausage-jambalaya","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/02\/18\/chicken-and-sausage-jambalaya\/","title":{"rendered":"Chicken and Sausage Jambalaya"},"content":{"rendered":"

This past few days I have been hearing a lot about Mardi Gras. \u00a0I have seen many blog posts featuring Mardi Gras recipes like King Cake and Gumbo. \u00a0The recipe websites that I frequent like allrecipes, epicurious and myrecipes also have little sections devoted to this day and time of year. \u00a0Why not jump on the bandwagon?<\/p>\n

I was feeling very ambitious as I began looking for recipes and was set on making a King Cake. \u00a0Unfortunately, I didn’t think that I’d have time to make one after work unless I wanted to be up until the wee hours of the morning since the dough has to rise for about 2 hours. \u00a0I should have made it anyway because with just two people, I had a much better chance of getting the baby and being Queen for a day!<\/p>\n

\"\"<\/a>I settled on jambalaya. \u00a0Jambalaya is a Creole dish with Spanish and French influences. \u00a0These cuisines were meant to be combined. \u00a0I have only been to New Orleans once. \u00a0I went with a couple friends in college the year before Katrina. \u00a0We ate great food. \u00a0There is something wonderful about the flavors and ingredients that they use that is just incredible. \u00a0I wanted to go to Emeril’s Delmonico<\/a>, but we were college students on a college students budget. \u00a0We did eat beignets at Cafe du Monde <\/a>and got powdered sugar all over\u00a0ourselves\u00a0as we drank chicory coffee. \u00a0I loved every minute of that trip.<\/p>\n

This dish is very simple and quick. \u00a0There is no seafood in this jambalaya, but you could easily add shrimp to the mix during the last 5 minutes or so. \u00a0I would decrease the sausage to 1 pound if you decided to add about 1\/2 pound of shrimp. \u00a0Another\u00a0ingredient\u00a0that is common in jambalaya is tomatoes. \u00a0There are none here, but I will consider adding a can of chopped tomatoes with the juice next time I make this.<\/p>\n

\"\"<\/a><\/p>\n

The flavors are great and not overpowering or too salty. \u00a0I did not use the cloves because I thought I had some, but I was wrong. \u00a0I am sure that would have been a great addition, but it was just fine without it. \u00a0The moisture is just about perfect. \u00a0I did add another 1\/2 cup of chicken broth after about 20 minutes of cooking because it looked like it would be a bit dry.<\/p>\n

Chicken and Sausage Jambalaya<\/h5>\n

Courtesy of\u00a0Bon Appetit, 1997<\/a><\/p>\n

Ingredients<\/h6>\n