Goodbye Joe me gotta goooo me oh my oh…Me gotta gooooo pole the pirogue down the bayou. My Yvonne the sweetest one me oh my oh. Son of a gun we’ll have big fun on the bayou. Jambalaya and a crawfish pie and fillet gumbo…
There’s no better way to start Monday than with a little Hank Williams AND some JAAAAMbalaya!
Jambalaya is one of my all-time favorite meals. Chicken, andouille sausage AND shrimp? Hike up my britches, pick me a banjo, and sell me down the bayou, I’m always up for a tri-animal meal!
Myself and some other food bloggers have partnered with Le Creuset and Williams-Sonoma for a Pass it on Potluck hootenanny in order to showcase Le Creuset’s new lapis lazuli color (isn’t it gooooorgois?), available only at Williams-Sonoma.
I was excited at the prospect of taking this new French oven for a spin around the block, and was even more thrilled when this ginormous orange crate showed up on my doorstep. The way Pass it on Potluck works is one blogger receives the French oven, prepares a meal in it, documents his/her experience in the travel log that comes with the pot (no joke, this oven has a diary. It’s precious), and passes it on to the next blogger.
This reminds me of an epic game of Where in the World is Carmen Sandiego? but in the form of a French oven instead of a criminal. Anyhoo, you’ll be seeing this blue beauty popping up on blogs all around the country and you will collect all sorts of French oven recipes along the way.
What better use for a beautiful blue French oven than make a one-pot meal in it? Enter: Jaaaaaaaaaaaaaaaaambalaya!
While I was cooking up this jambalaya, some wonderful Loooosiana memories of riding on an airboat on the bayaah came flooding back. Did you hear that story? Nope, because that adventure was T + 2 months before I started this blog (that was a tricky trickster question). One of my friends and I went on a 2-month long road trip across the US of A many moons ago and one of our stops was the Louisiana Bayou. We ate catfish, drank hurricanes on Bourbon St., saw some burlesque, and ate jammin jambalaya + fried green tomatoes at 2am bayaaah time.
BUT I’ll save my bayou stories for another post, because we’re going to learn how to make some jambo in a lapis lazuli French oven and then we’re going to pass it on to the next lucky potlucker.
So here goes:
All you need to do for this quick and easy meal is sauté, brown, and simmer. Boom shakalaka, big fun on the bayou!
I was sad to package up the blue pot in its awesome orange crate and see it off to its next destination, but it has many places to go, people to see, and mouths to feed. Sayonara, lapis lazuli friend. Can’t wait to see where she turns up next, that cheeky lazuli.
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 3 stalks celery chopped
- 1 cup brown rice
- 1-1/2 pounds boneless skinless chicken breasts chopped
- 12 ounces andouille sausage sliced
- 1-1/2 cups low-sodium chicken broth
- ½ cup dry white wine
- 1 14- ounce can diced tomatoes
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- ½ pound shrimp peeled and deveined
- ¼ cup fresh parsley chopped
- Kosher salt to taste
- In a large pot or French oven, add the olive oil and heat to medium. Add the chopped onion, bell pepper, celery and brown rice. Sauté, stirring frequently until vegetables have softened but are still al dente, about 10 minutes.
- Add the chopped chicken and andouille sausage and continue sautéing until chicken is slightly browned, but not cooked through, about 3 minutes.
- Add the chicken broth, white wine, diced tomatoes, Cajun seasoning, and dried thyme and stir everything together. Bring pot to a full boil, then reduce the heat and simmer for 40 to 50 minutes until rice is soft.
- Add the peeled raw shrimp and fresh parsley and cook until shrimp is cooked through, about 5 minutes.
- Allow the jambalaya to sit about 10 to 15 minutes before serving, allowing it will thicken up. Add salt as desired.
This is a sponsored post. I was lent a gorgeous lapis lazuli Le Creuset French oven and compensated for this post, but all opinions are my own.