Cajun Cooking: Jambalaya

There are untold number of versions of the southern dish called Jambalaya. This cajun cooking recipe is made with shrimp and chicken, but you may use sliced sausage, or cooked cubed ham for variety.

Cajun cooking has specific spices, aromas and flavors that are recognized all over the world and enjoyed by enthusiasts.

Cajun cooking includes all types of meats and vegetables, ensuring that they are balanced in the process such as, Jambalaya rice, which can contain rice, kidney beans, Cajun spices, which makes it spicy and aromatic as well as sausages and/or other meats of choice.

If you are a little leery about trying cajun cooking,you could start with a pre-packaged recipe such as jambalaya rice and use the base with ingredients found in the supermarket. Ensure that you follow the recipe precisely in order to get the right flavors and taste.

Shrimp and Chicken Jambalaya

Ingredients:
6 slices bacon, diced
½ c. minced onion
¼ c. diced green bell pepper
2 c. chicken broth
½  c. ketchup
1 T. brown sugar, packed
1 lb. medium shrimp, shelled, cleaned
1 c. diced cooked chicken
2 T. cornstarch
3 T. cold water
salt and pepper to taste
Precooked long grain rice (4 servings)

Instructions:
In a skillet over medium heat, cook bacon until crisp. Remove bacon to paper towels to drain.

In the bacon drippings, cook the minced onion and bell pepper until tender, about 5 minutes. Add chicken broth, ketchup, and brown sugar; cover and simmer for 15 minutes.

Cut the shrimp into smaller pieces. Add the shrimp and chicken to the first mixture; heat through. Blend cornstarch and cold water and then stir into the mixture. Cook until thickened. Season with salt and pepper, to taste. Serve over hot cooked rice, (or some folks stir the cooked rice right into the jambalaya, your choice.)
Serves 4.