I made this for dinner over the weekend. The flavors were phenomenal. My execution was left wanting, and so here are a few tips I learned to do it better next time.
I cut my veggies big when I made this dish. It was the main course, and I wanted to celebrate the veggies. Unfortunately I cut my celery pieces too big. Everything else cooked down nicely into the a similar soft texture of the rice. Except the celery. Celery doesn’t cook down in the same way, and so it left stringy tough pieces that were less than fun to eat. The moire pois flavor combination NEEDS to have the celery in it, so the next time I make this I’ll be sure to slice the celery much thinner and smaller before cooking.
The second problem I had was getting the rice to cook right. We live at 10,000 feet and so rice is ALWAYS hard to get right. But with this dish the rice just became a big rock around the neck. It just NEVER cooked right, and in the end we threw in the towel and just ate it anyways. The next time I make this I’m going to allow the veggies, sauce and meat to simmer for a while, and then add pre-cooked rice to it at the end.
I will also add that I added a bunch of chopped green onions at the very end to this dish as well. I love their flavor and they paired perfectly.
The flavors with this dish were phenomenal and I think it’s worth sharing and trying again despite my mishaps.
“Sausage & Chicken Cajun Jambalaya has all of the flavors of an authentic jambalaya recipe. This sausage jambalaya comes together easily in one pot, is gluten-free and dairy-free for a simple and healthier Cajun dinner recipe.’
Vital Living Life 