I just love cooking outdoors and when I grill chicken, I almost always use my jerk sauce. Now, this isn’t an authenic jerk sauce, but I love the taste of it. I marinade cubed chicken breast for 24 hours in the following:
Olive oil, apple cider vinegar, lime juice, brown sugar, serano peppers, scallions, cilantro, thyme, red pepper flakes, cayenne pepper, ginger, allspice, a pinch of cinnamon and nutmeg, and salt.
I cubed pineapples, red onions and sweet peppers and arranged on the skewer.
I cook on each side for about 6 to 8 minutes. I like this with either a side of black beans & rice or cold pasta salad.
Fat Tuesday is next week and to celebrate Mardi Gras, I want to share with you guys one of my favorite dishes. When we have a party in New Orleans, Jambalaya is always on the menu. It’s just a go to dish and it’s easy to make. You can actually make it in a slow cooker and some people even make in their rice cooker. I cook it in a regular pot. Nothing but a party in the pot.
2 tablespoons vegetable oil
1 cup sliced smoked sausage or Andouille
1 lb large shrimp, peeled and deveined
1 medium onion chopped
1/2 cup red & yellow bell peppers, chopped
1/2 cup green bell peppers, chopped
1 rib celery chopped
3 cloves garlic, minced
1 tablespoon fresh Thyme
1 tablespoon dried Oregano
3 bay leaves
8 oz can of tomato sauce
2 tablespoons tomato paste
2 cups of rice
2 cups chicken stock
salt, pepper and Tony Chachere for taste
green onion and parsley for garnish
In a large pot sauté seasoning with oil (onion, peppers, celery, garlic, Thyme, oregano and bay leaves) until translucent. Add stock and rice and boil for about 5 minutes, then add sausage. Let cook on medium/low heat for about 15 minutes covered. Add shrimp and cook for five more minutes. You do not want to over cook the shrimp. Remove from heat and set aside for a few minutes. Garnish with chopped green onions and parsley.
Enjoy the party!!!