O.K., it’s a Sunday (my cookin for the week day), and I’m “Food” bored. It seems that I’ve been cookin and eatin’ the same old “stuff” for the last few weeks and have had a craving for something different. So, what do you do, go food shopping of course, and hope that you’ll get some inspiration. So I went to my local supermarket and spent about 10 minutes just puttering around trying to come up with something to cook. I finally made it to the Seafood department, and saw that 21 – 30 count shrimp were on sale for $6.00 / pound and a light went off, Jambalaya. I have no idea why this would have happened because I’ve never cooked this in my life! So, I went back to the produce department and started picking up the fixin’s, as well as could remember them. This is a dish that I researched a couple of months ago, and never had the opportunity to make it.
Now you may notice that I’ve gone astray from the common ingredients in this dish. I’ve used boneless, skinless chicken thighs. I just could justify paying $2.99 / pound for chicken breast, when I could buy these at $0.99 / pound. An offshoot of this is that I tasted one of them as I was taking them out of the pot, then tasted again, then once more before I put a stop to it. they were soooo good that I see another recipe comin’ on.
I also started this pretty early today, in order to let the boat cool down a bit before my company arrived. This was pretty cool, because, since I’ve been smelling it cooking for the last hour or so, I just couldn’t resist a sample. I ladled a little bit of all the ingredients into a bowl, grated some fresh romano cheese on top, and went at it. I gotta tell ya, I WAS IMPRESSED ! I can’t wait to try it with the shrimp and rice in it. It’ll be a serious one pot meal.
So now it’s about 1/2 hour prior to my guests arriving and it’s time to on and get it finished off with the rice, chicken broth, and shrimp.
It came out REAL good, and we all decided that we couldn’t come up with anything different to do to make it better. It has just a little bit of heat, and all of the flavors have blended real well.
by Chowhound Editors | Want to make the best...