Tony's Jambalaya

Tony's Jambalaya
(an original recipe by me)

total time prep/cook: 30 minutes
serves: 4 adults(or 2 Cajuns hehehe)

Ingredients

1 lb. Portuguese Chorizo sausage(yeah, I know it's not 'authentic', but I'm not a Cajun either.  LOL  Down in NOLA they use Andouille sausage, which may or may not be available in your area.  You may substitute other smoked sausage, but NOT Mexican Chorizo, despite the same name, it's completely different)
1 1/2 cup white rice
3 cups water (or low-sodium chicken stock for even MORE flavor)
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, minced
1 can diced tomatoes(mine says 14.5 oz)
3 Tbsp olive oil
3 Tbsp soy sauce
3 Tbsp worcestershire sauce(pronounced 'wooster-sheer' - there, the controversy is over! hehehe)
1/2 tsp dried thyme
2 bay leaves
1 Tbsp Tony Chachere's Creole Seasoning(may substitute same amount of Emeril's Essence, whichever you can find at the grocery store - my local store has both, but Emeril Lagasse is actually from this area where I live, so... to me, the Tony Chachere's is abit spicier than the Emeril's Essence)

Instructions

Heat up a large pan or skillet(I use a wok) with the olive oil over medium-high heat. Cut chorizo into bite-sized pieces and add to hot pan, saute for a minute or two, then add onion, celery and bell pepper. Cook mixture for about 4 or 5 minutes, then add garlic and Creole seasoning. (Watch your nose, it will make you sneeze!) Next add the can of tomatoes, soy sauce, worcestershire sauce, rice, bay leaves and dried thyme. Add 3 cups water to cover everything and bring to a rolling boil.

Cover with a lid or tightly-wrapped aluminum foil and reduce the heat to a simmer and let cook for 18 minutes, DO NOT LIFT THE LID! After 18 minutes, turn off heat and let sit COVERED for 5 minutes. A super-tasty, filling one-pot meal.

Eat and enjoy!


You'll notice I didn't list salt or pepper - the Creole seasoning has EVERYTHING in there, so you don't need to add additional salt or pepper. The amount I listed perfectly seasons the food - it's VERY flavorful, with a little spiciness, but not bad at all(to my tastebuds). For more heat, you can add 1/4-to-1/2 tsp of red pepper flakes or cayenne pepper.