So, I was at my in-laws yesterday, which is about an hour from home and means that we had HB Helper last night because lol cooking. I mean it’s tasty as hell, right? No shame. BUT, my friend Adrienne posted a recipe from a Facebook page called ‘Hollywood Shawtyz’ which just sounded really delicious and appropriate for this blog.
I’m actually hella excited, Adrienne is marrying my long-time buddy Quinton, and I get to be a groomsman, y’all, how awesome is that? I have a shirt and tie and frickin cool-as-shit socks to wear. It’s in November, and I’ve been in enough weddings now to know: I will be so much warmer than the bridesmaids, MUWAHAHAHAHA.
BUT TODAY, GIRLS AND BOYS AND OTHERS, I introduce to you:
Your new bff, the cast iron skillet. One thing a lot of people don’t tell you about getting married, people just buy you stuff. It’s pretty dope, tbh. And I had a couple of others, but this is my favorite. It’s like a 14″ Emeril skillet, and I use it more than any of my non-stick skillets tbh. Partly because a) it cooks more evenly and b) teflon is not actually that good for you and makes me nervous. Lemme tell you guys, if Rapunzel hit Flynn with this, he’d be dead. It weighs like 10 lbs. Maybe more, I’m really bad at estimating weight.
But what it appears a lot of people don’t know, a cast iron skillet is every bit as non-stick as a teflon coated skillet, and also helps up your daily intake of iron. Hells. Fuckin. Yes. If you find one at a garage sale, BUY THAT SHIT. They’re super easy to clean and season, and I will detail it in another post.
Where was I….
OH YES, good ol’ Cajun Jambalaya. As if there’s another acceptable variety.
So this is what I usually look like when I’m cooking. I make weird faces because cameras don’t like me. Believe me, in real life I look just like Hayley Atwell. Dwayne Johnson, call me.
So unlike me you should probably do all of your prep work first. It always takes me a little bit, but it’s totally worth it tbh. I’d chop up chicken, veggies, and sausage while the oven pre-heats, if I were you. I didn’t, because I was really hungry and the Nutella toast and coffee was not getting the job done. I’ll probably do another blog post later about how to chop an onion and not die. I have gotten pretty good at it and sometimes I still have to go lay in the dining room of our apartment and cry. Hubby says it’s part of my charm!
Honestly the recipe I found called for andouille sausage, but I’ve never even seen andouille sausage in a small Oklahoma grocery store, so we went with good ol’ Hillshire Farms smoked sausage. Funny story: I asked hubby to go to the store this morning for sausage, and he calls me (as usual when I send him to the store) and was like,
“They don’t have any….Keel-base-ah…”
“Kielbasa. And yes they do it’s with the sausage by the cheese.”
“By the….AH there it is…Oh my god why are there so many?”
And the conversation went from there. But we got it, and it’s delicious. I really like fried okra with my jambalaya but I don’t have a deep fryer and actually don’t like doing it in a skillet. So we just had to go without, like savages.
And it was DELICIOUS. I am seriously contemplating another bowl. Maybe add some Louisiana Hot Sauce.
- A good solid couple tablespoons of olive oil
- 2 boneless, skinless chickin titties, cut into like 1” chunks
- 1 lb-ish (my package was 14oz) smoked or andouille sausage
- 1 whole onion, diced. JSYK I pretty much always use yellow onions or vidalia
- 2 big celery stalks, aaaalllllll diced up. Or like 4 small ones, which is what I had
- Aight so the recipe called for ½ green bell pepper and ½ red but all I had was red/yellow/orange mini peppers so I used 6 of those, lol
- ½ tsp thyme. I used more cause I like it.
- ½ tsp orega-no-dad-Donna’s-Italian (That 70’s Show reference ftw)
- ½ tsp sweet paprika (jk just use whatever paprika you got)
- A hefty dash of salt
- ¼ to ½ tsp of cayenne depending on whether or not you’re a weenie
- 1 ½ cups looooong grain rice (or medium tbh it’s rice)
- Idk where these people got their measurements because they said a 14oz can but all mine are 14.5. WHAT IS THE TRUTH.
- Btw that is 1 14.5oz can of diced tomatoes with juice
- 2 cups chickin broth or stock
- 8oz medium peeled, deveined shrimp (do yourself a favor and buy it peeled and deveined)
Optional: Chopped green onions and fresh parsley.
- Pre-heat yo oven to 350, you gon need it.
- Aight so just so y’all know, a good cast iron skillet is gonna save your life so use a big one or a large pot and slap some of that olive oil in there, get it good and hot, and then brown them chunks-o’-chickin.
- When yo chickin is all brown, or at least not pink, just take it out and put it in a baking dish that has a lid (or you can use foil). The other recipe says “set aside” but that’s for losers.
- Toss in that pan: onion, celery, bell peppers, sausage, thyme, oregano, paprika, salt, and cayenne peppahhhhh. Stir it all up for about 5 minutes or until them veggies get soft.
- Legit just dump that can of tomatoes, the rice, and the chickin broth into that veggie/sausage/spice mixture, and bring it on up to a boil.
- When it’s boiling, (CAREFULLY, DUMBASS), add that goooood stuff to the baking dish that’s got yo chickin in it.
- Stir it all up together, and cover. Pop that bad boy in the oven and set yo timer for 40-45 minutes. Go watch some TV or be an adult and like….fold laundry. Maybe change yo sheets.
- When ur timer goes off, pull it out of the oven and dump them shrimps in, stir ‘em all up in there, and cover it up again.
- Bout 5 more minutes fam and then that shit is done. You can add green onions and fresh parsley if u want but I pretty much never have that so I probs won’t lol.
* best served with fried okra. Just buy it in a bag from the freezer section tbh it’s as good as homemade.