Thursday, May 26, 2011

Real Food - My Take on Jambalaya

Though the recipe I used (from 100 days of real food) is for more of a classic Jambalaya, I changed it slightly and this is NOT classic Jamabalaya. So, if you are a Jambalaya lover for the kick and n'awlins flavor just know that if you try this it will not be that.
The change I made was totally by accident and is a result of shopping off the ingredient list without even looking at the recipe titles (yep, that's me. Ok not anymore but...). When I saw sausage on the ingredient list it didn't say andouille so I didn't buy andouille. Instead, I made the best choice I could given limited information. I bought something I thought would appeal to my kids, Apple Chicken Sausage. It actually has 7 ingredients so be aware that it does not follow the rules found on 100 days of real food. But, it is organic and made from chickens without hormones etc...
When the day came to make the Jambalaya and I realized my mistake, I consulted my resident Chef, Andrew aka: the best husband ever, who said it would probably turn out fine to use the sausage I bought and to go ahead and try it. I followed the recipe exactly except that I used the Apple Chicken Sausage instead of Andouille. I also used full cook rice and cooked it beforehand separately. Then, I just mixed it in at the end.
This was SO YUMMY and tops the list for our favorite recipe that we have tried yet. Also, it made plenty. I think we ate it for dinner twice and I had it for lunch twice (keep in mind our little ones don't eat very much though).

I am not a very experienced cook so I feel I should mention this: When the sausage and oil were in the pot (before adding the onion etc..) it was really sizzling and looked like it was burning. I started to freak out a little until my awesome hubby said it was fine and that you actually want that. It happens when carmelizing starts and the brown stuff in the bottom of the pan is called Fond, which adds lots of flavor.

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