Ragin' Cajun Feast

I love Cajun cooking. I lived in the Louisiana swamps for a few years and got to know the people and the food. I'll be in New Orleans in June for the World Horror Convention. This recipe is just to whet appetites.


                                               Jambalaya and Stuffed Peppers 

Jambalaya

2 cups arborio rice
4 cups chicken stock
2 chicken breasts, diced
8 oz Andouille sausage, diced
2 tbl olive oil
1 small onion, diced
1 green bell pepper, diced
1/2 cup chopped celery
2 tbl chopped garlic
1/2 cup tomato sauce
1/4 tsp cayenne
1/2 tsp onion powder
2 bay leaves
1 tbl Old Bay or Cajun seasoning
1 tsp hot sauce
salt/pepper to taste


In a heavy sauce pot, add olive oil at medium heat. Saute chicken and sausage for 5 minutes until brown. Add onion, peppers, celery, garlic and seasonings. Cook 5 minutes until onion is soft. Add tomato sauce. Add rice and chicken stock. Stir. Reduce to simmer and cover. Cook for 20 minutes. Finish with hot sauce and salt/pepper



Stuffed Peppers

1 cup water
1/2 cup Arborio rice
2 green bell peppers, seeded and sliced in half lengthwise (Blanch in boiling water for 3 minutes. Cool)
1 tbl olive oil
1 tsp dried thyme
1 tsp dried oregano
1 tbl Old Bay or Cajun seasoning
1/2 cup tomato sauce
1 clove garlic, crushed
1/4 cup diced onion
1/4 cup diced celery
1/4 cup shredded cheese (Your choice. Cheddar is good)
1/4 cup heavy cream

Salt/pepper to taste

Preheat oven to 325 degrees.  Cook rice and set aside.

In a saute pan at medium heat, add olive oil. Saute onions, celery, garlic until soft. Add seasonings, tomato sauce and heavy cream. Reduce to almost dry (Au sec). Stir in cooked rice and cheese. Salt and pepper to taste. Spoon mixture into pepper halves. Place on greased cookie sheet. Cook in 325 degree oven for 20 minutes. 

Makes a perfect side dish to Jambalaya.