While visiting New Orleans we had Jambalaya, a classic dish and enjoyed it so much.
I played with the flavors and here is my version.
Ingredients:
1 cup white long grain rice
2 cups chicken or seafood stock or more if you like it more soup like
1/2 cup minced onion
1-2 cloves garlic, crushed and minced
1 cup frozen cut okra
2 TBLS olive oil
1/2 red bell pepper, chopped fine
1 TBLS Chef Paul Prudhomme’s salt free Magic Seasoning or any similar brand such as Tony’s (found in the spice aisle)
1/2 TSP cayenne pepper or more if you like heat
2 TBLS tomato paste
1 LB raw shrimp, 12oz cleaned and frozen crawfish tails, Cajun sausage link sliced or cooked white meat chicken or combine all 4 to equal a pound or pound in a half.
Directions:
In a large frying pan heat the oil and sauté the onion and bell pepper until soft. Add the garlic and okra for another minute. Add the seasoning, rice and cayenne pepper and stir. Transfer to a sauce pot and add the stock and tomato paste and stir. Increase the heat to bring it to a boil. Add the pound of seafood/meats and stir. Lower to a low simmer covered for about 20 minutes, until the rice is cooked.