Stacy's Jambalaya

I met Stacy in the late 1990s, when she was living in Seattle. She moved back to New Orleans, where I visited her at least once. She moved away after Katrina, and the last time I saw her, it was while I was in Southern California visiting Disneyland when my son was a year and a half. I love her dearly and always will, in part because she very generously shared this recipe for Jambalaya with me.

1 Tbl oil
1/2 Cup Onion
1/2 Cup Green onion
1/4 Cup green pepper
1 1/4 Cup H2O
1 small can tomato sauce
2 chicken breasts cubed
1/2 tsp parsley
1/2 tsp salt
1/2 tsp hot sauce
1 tsp worstershire sauce
dash garlic
1 tsp Kitchen Bouquet
pepper, to taste
1 Cup long grain rice

I remember Stacy cooking this with me and another person, but it was long enough ago that I'm not sure my approach is hers. Here's what I do.

Saute the chopped veg in olive oil. Add the water, tomato sauce, seasoning and rice. Cook, stirring occasinoally, until rice is tender. Add meat; cook until meat is done.

The Kitchen Bouquet was a new ingredient to me at the time. It is important, and it tastes great while being very low sodium. I don't know why andouille and celery are missing from my list of ingredients in Stacy's handwriting; possibly we didn't have them and were Making Do. I usually add them -- the celery with the onion/pepper and the sauce with the chicken. If andouille is unavailable, I substitute chorizo.

Created January 12, 2013
Updated 6 October 2013