Gratuitous amounts of rage and betchiness are a part of my personality that I and anyone I associate with has come to accept. Obviously. Sometimes, when I feel particularly sadistic, I make very, very, very spicy food. Other times, I have to tone it down. This jambalaya recipe is mild, but the flavors are just asking to be taken advantage of by some mind-blowingly hot sauces, spices and combinations of the two. So make this as is, serve to your wussy friends, then add liquid fire.
Sidenote: spicy foods speed up your metabolism. Fast metabolisms burn more calories. You’re welcome.
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small red onion, diced
- 4 cloves garlic (I definitely added 10 … but do what you want)
- 2 14 oz cans no-salt-added diced tomatoes, undrained
- 1 lb chicken breasts, cut into 1-in cubes
- 1-2 links fully cooked andouille sausage, cut into coins
- S + P to taste
- 3-4 tsps Cajun/Creole seasoning (or a combination of salt, pepper, paprika, chili powder, celery salt, oregano, and parsley)
In a bowl, toss chicken in Cajun/Creole seasoning.. In a large deep skillet, cook the sausage and seasoned chicken until golden. Add onion, peppers, celery and garlic and saute for about 3 minutes until garlic and onions are fragrant. Add undrained tomatoes, cover and simmer on medium-high heat for about 15 minutes until veggies are soft and chicken is no longer pink. Serve over steamed white or brown rice and sprinkle with fresh thyme or parsley.
This is the part where you serve it to your wussy friends as is. Try not to snicker. Then have your own bowl. Topped with red pepper flakes. And habanero Tabasco sauce. They’ll be in awe of how cool you are. Trust me.