March 6, 2011

Jambalaya a la Double Musky

I have, in the past, raved about the Double Musky, the fantabulous Cajun restaurant about five miles from nowhere (or Girdwood, Alaska).  This is another from their cookbook.  Beware if you order it at the Double Musky - one order usually gives me four meals worth or more!  This version below should easily feed four people.  Another warning: this is not for wimps!  As the Double Musky says "It comes in two versions, hot and hotter!"

As usual, I tossed out the shrimp in favor of chicken.  Your mileage may vary.


1/4 c butter
2 t garlic
1/4 onion, diced
2 sticks celery, diced
1 bell pepper, diced
1/2 c chicken stock
1 tomato, diced with juice
1 bay leaf
1/8-1/4 c Cajun seasoning (below)
2 hot link sausages
1 breast chicken, cut into bite-sized pieces
Cooked rice, seasoned with garlic

Cajun Seasoning
2 t basil
3 t oregan
1 t salt
2 t thyme
3 t back pepper
2 t cayenne pepper
1 t white pepper
2 t garlic

First, brown the sausages, cut into slices, and set aside.

Melt the garlic and butter together.  Once it's nice and bubbly, add in the celery, pepper, and onion.  Stir until vegetables are cooked through.

 Add in the stock, tomato, Cajun seasoning, and bay leaf.

Simmer for several minutes, or until liquid is reduced by half.  Add in the meat.

Simmer until the chicken is cooked through and sauce thickened.  Serve over rice.

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