This weekend was rather nice and the week is very hectic. Sometimes, I like to have a little kick of spice to complement the week as it really has been CRA CRA. Cajun food is a great style of cuisine that everyone would love especially since it has so much good flavor and plenty of kick! This recipe that I am sharing was from a Cajun cookbook, but of course I was BYOC (being your own chef....words to live by from good ole Clare Robinson). This go around I am using my camera that MC bought for me for Christmas last year....
4 pieces of chicken thighs, diced
1 andouille sausage, diced
1 large bellpepper, diced
1 large onion, diced
3 celery stalks, diced
4 roma tomatoes, seeded and diced
1 tbsp minced garlic
1 tbsp cayenne pepper (for the weak...1 tsp)
1 tsp thyme
1 tbsp salt
1 tbsp black pepper
1 cup rice
1 1/2 cups chicken stock
1 small can tomato sauce
First, start with heating up the pot with the canola oil. Dice both the chicken thighs and andouille sausage. Place into the heated pot. Stir on occassion ensuring that the meat mixture does not stick to the bottom of the pan. Cook until you start to brown the meat.Take the meat out and allow for it to drain.
Cook all of the diced vegetables (bell pepper, celery and onion) in the same pot in which you cooked the meat in. Cook them until it softens. Add all of the other ingredients EXCEPT the rice. Continue to stir and cook to a boil.
Reduce to a simmer for another couple of minutes adding the rice. Continue to cook to a simmer.