Pescetarian Jambalaya

Growing up we were a meat and potatoes kind of family with little experimentation in the kitchen. Once I got out on my own, started traveling the World, and watching the Food Network, I realized there was more to life than meat and potatoes and started exploring with the tastes of many nations. I’m still fairly conservative around food, but I am getting more adventuresome and will go for sushi on my own and absolutely love ceviche.

One of the dishes I’ve discovered is Jambalaya. The mixture of meats, spices, and vegetables is tantalizing. I’d never eaten jambalaya in a restaurant, but I’d heard about it and wanted to try it so when I found a Rachael Ray 3o minute or less recipe, I ventured onto the wild side and gave it a whirl.

My son and I fell in love with Jambalaya over that very first pot (Cam loves the taste, but as a vegetarian, I have to make her veggie only jambalaya). Over time, my recipe has evolved a little from Rachael’s into it’s own dish.  Here is Cam’s Own  pescetarian jambalaya

Cam’s Pescetarian Jambalaya

2 cups cooked white rice
2 tbs butter
2 tbs olive oil
10 oz of vegetarian Chicken (We use Gardein Teriyaki Chicken and don’t add the sauce)
4 links of vegetarian Chorizo or Andoullie cut into chunks (Andoullie is better, but it is hard to find)
1 small onion diced
2 stalks celery diced
1 green pepper diced
1 small yellow squash
1 zucchini
14 oz diced tomatoes in sauce
14 oz chicken or vegetable stock
2 to 3 tbs of flour (if needed)
6 oz (1/2 bag) of frozen okra (fresh works too, but frozen is easier to find)
1 lb shrimp (I use frozen cooked and take the tail off)
Salt to taste

Melt the butter along with the olive oil in a large pan (frying pan with a lid works best) on medium heat. Once the butter is melted, cook the onion, celery, and green pepper until they are soft.  Add the chicken, sausage, chunks, and squash.   Cook together for five to 10 minutes or so.

Stir in tomatoes, broth, and spices and cook about 4 more minutes. Add the shrimp and okra and cover. Let cook until the shrimp and okra is cooked (5 to 10 minutes).  Add the flour if it is too soupy.

Serve the jambalaya over white rice and enjoy a little bit of Louisiana bliss.