I was in Lost River, WV this past weekend for sometime off from the city, I always cook in the cabin for my friends and this week was not the exception; and I did not have to many ingredients to cook the last day. I decided to make a Jambalaya with Kielbasa, we were going to grill, but it was cold and windy,I think it was a good idea, my friends love it... I think.
You will need:
Polish Kielbasa about 1.25 lbs, or other spicy smoked sausage, sliced 1/4" thick1 chicken breast diced
1 tbsp paprika
1 tbsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper
1 tsp salt
1 cup of diced tomato, canned
1 large green (or any color you have) bell pepper, diced
1 small white onions, diced
2 cups brown rice
2 cups chicken broth
1 cup of water
4 spoons of olive oil
What to do with all this:
In a heavy pot add the olive oil. Add the sliced sausage and cook, chicken and onions, stirring, for 5 minutes. Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper; cook, stirring for 5 minutes.
Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. Taste for seasoning, and adjust if needed.
Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. Taste for seasoning, and adjust if needed.
Have some beer or white wine, if you want you can add shrimp 5 minutes before is done, in my case I did not have seafood because I was in the middle of West Virginia, I added canned corn; if you like it do it.
