Mind Over Matter

Sooo I was really surprised with how yummy this recipe came out! It was my first time making jambalaya and I have to say… OHH MANN!!! it was so damn good! I can’t wait to eat left overs today.

Alright, first thing is the ingredients list. You got NOTHING without ingredients. As I watched over Jacques Pepin’s interview with Anthony Bourdain, one of the questions asked was who/what is more crucial to the dish… the ingredients or the chef… without a question Jacques replied, “the ingredients.” I have the honor to say it was a pleasure to be able to train Brazilian Jiu-Jitsu with Anthony Bourdain. How lucky am I?! Very! While you think that over and get your gears turnin’, here’s what you’ll need. Chicken breast, andouille sausage, bell pepper, onion, garlic, celery, can of diced tomatoes, tomato paste, olive oil, Worcestershire sauce, thyme, basil, cayenne, chicken broth, salt and pepper. NOT SHOWN ABOVE: Green onions for garnish, onion powder, veggie masala and chole masala.

Step one: Prep the veggies. I bought the pre-cut celery to make my life easier because the local grocery store carries celery that’s far too much in quantity or the pre-cut selection that’s just the right amount.

Step two: Pour some olive oil in your pan and set the heat to medium-low. While it heats up you can slice the andouille sausage about inch thick. Cook on each side for 2 mins then remove from pan and set aside. You will repeat this process for the chicken breasts. *When cooking the chicken, sprinkle some salt on them*. Once all the meat is cooked, set aside. Don’t worry about it not being fully cooked, it will be later.

Step three: In that same pan, go ahead and begin cooking the celery and bell peppers for 3 minutes. Keep an eye on them and stir lightly.

Step four: Add the onions and cook for 4 mins. Sprinkle salt and stir.

Step five: Transfer the meat to a heavy bottom pot with olive oil on medium heat. Add the veggies in here too. Then add all of the spices (salt included) except the two masalas. Stir to combine well.

Step six: Add the can of diced tomatoes and tomato paste. Stir to combine well.

Step seven: Pour in the chicken broth and the remaining two masalas. Give it all a good stir. Cover with a lid for 20 mins. Prep the garnish if you have, I used green onions. You can use parsley too.

When it’s ready you can serve it on a bed of white rice and your garnish. Enjoy! Happy cooking!

Prep: 10 mins Cook: 30 mins

Ingredients:

• 2-3 tbsp Olive oil
• 1 lb chicken breast
• 12 oz andouille sausage
• 1 tbsp tomato paste
• 15 oz can fire roasted Diced Tomatoes
• 2 cups chicken broth
• 1 medium white onion
• 1 cup celery
• 1 medium green bell pepper
• 2-3 cloves garlic
• 2-3 green onions for garnish
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tbsp cayenne
• 1 tbsp worcestershire sauce
• Salt & Pepper
• 1 tsp Veggie masala
• 1 tsp Chole masala
• 1 tsp onion powder