JAMBALAYA

Ingredients:|

1 small green pepper

a couple of celery stalks

a large onion

2-3 tablespoons of vegetable or canola oil

3-4 smoked sausages (I prefer Harvest Farm sausage)

1 1/2 -2 pounds of chicken thighs boneless and skinless

6 toes of garlic

4 tablespoons of Lazy Bayou Cajun Seasoning

1 teaspoon of black pepper

1 teaspoon of sea salt

1/2 teaspoon of Paprika

1 teaspoon Worchester sauce

1 teaspoon sage

1 teaspoon brown sugar

4 cups of chicken broth

2-2 1/2 Cups of rice

1 package of shrimp 26 to 30 completely peeled

1/4 cup chopped parsley and 1/4 cup chopped green onion

Easy Steps:

Step 1

Cut chicken into 1 inch cubes. Slice sausage into rounds about 1/4 inch thick. Chop all your vegetables into small cubes (green pepper and celery), dice garlic and onion.

Step 2

Marinate chicken in 1 tablespoon of the Cajun seasoning then in a large pot add 1 teaspoon of oil, heat up and brown chicken. This should take about 10 to 12 minutes. Remove the chicken then brown sausage, this will take about 5 to 7 minutes as they are already smoked. Remove from pot.

Step 3

Add the rest of your oil in the same large pot. If there are bits of chicken left over or stuck that is ok. Add your trinity of onion, pepper, and celery as well as your garlic. Sautee for 45 seconds up to a minute until you see the onion start to get clear. Add the chicken and sausage back into the pot as well as the rest of the seasonings and cook on low medium (3-5 on your dial) for about 5 to 10 min tops. You don’t want anything to burn.

Step 4

Add 2 to 2 1/2 cups of rice and 4 cups of broth and 1/2 cup of water. When you add your broth you will want to make sure it gets under everything and you scrape the bottom of the pot to make sure all bits are dislodged (this will give that little bit of extra flavour we all like). We at Lazy Bayou like to call it the nice nice. You will simmer covered and stirring occasionally until you see all the liquid is almost gone. This will be about 15 to 20 min or so. Make sure you keep an eye on it so as to not let the bottom stick. When there is a small amount of liquid left you will add your shrimp. Let this go for another 5 minutes or so. Taste to see if you need a dash more salt at this point if you wish.

Step 5

Remove from heat and let stand for 5 minutes and you are ready to serve. Garnish with the green onion and parsley and away you go. This will make at least 7 to 8 bowls of Jambalaya.

Enjoy!

LAZY BAYOU COMPOUND BUTTER

Mix 1 cup (2 sticks) Salted Butter with 1 Tbsp Lazy Bayou Cajun Season until well blended.

Place on plastic wrap, form a roll and refrigerate.

When needed cut small wheels and enjoy with your favorite foods.

PAN POTATOES

Ingredients:|

1 LB Waxy Potatoes

1/4 Cup vegetable or Canola oil

Sea salt

2 Tablespoons of Butter

1 Teaspoon Lazy Bayou Seasoning

Easy Steps:

Step 1

In a Microwave proof bowl add 1 lb waxy potatoes with just enough water to cover them. Cook on High for 2 minutes, stir then cook for another 2 minutes. Drain and let dry. If you don’t have a microwave you can boil the potatoes until they are slightly soft but still a little tough. You don’t want them to be mushy.

Step 2

In a heavy Cast Iron Pan or non stick pan add oil and bring to medium heat. Add potatoes, stir and coat well with oil, add 1 teaspoon salt and cook for 5 to 6 minutes. Stir every so often.

Step 3

Lower heat to low. Add Lazy bayou seasoning and stir in well. You can also add more to your taste. Same goes for the salt.

Step 4

Add 2 Tablespoons of butter making sure you coat everything. Remove from heat and let stand for a couple of minutes.

You will want to cook the potatoes to your hardness that you like. We like them slightly crispy on the outside and softer on the inside.

This is also where you can play with adding some diced green onion if you wish and parsley.

Enjoy!