I was going to complain that my sandwich at Jimmy John’s today, looked like this…
Instead of this…
So, the other night, I had full intentions of making gumbo without shrimp. I began the chicken, and then the vegetables, and realized I didn’t have okra. Gumbo without okra just didn’t sound right. So I added beans, and then realized that gumbo doesn’t normally have beans. Then I added diced tomatoes, and realized that some gumbo doesn’t have tomatoes either…so, I’m not really sure what this dish is, or what I should call it…but it was really good! It has cajun seasoning in it, so the only thing I could come up with is “Cajun something or other.” So, if anyone else has a good name out there, feel free to help me out!
Cajun something or other
4 chicken tenderloins (or 2 chicken breasts), cubed
1/2 polska kielbasa, thinly sliced
2 cloves garlic, minced
1/2 onion, diced
1 bell pepper, diced
1 can diced tomatoes
1 can black beans
2 bouillon cubes with 2 cups water (or 2 cups beef broth)
1 cup riceCajun seasoning
1. In a medium saucepan, over medium high heat, heat the EVOO. Once hot, add the chicken in. Season with pepper and garlic salt. Cook until no longer pink.
2. Add the onions, garlic, and bell pepper in the pan with the chicken and saute until the onion is translucent.
3. Combine the diced tomatoes, black beans, bouillon cubes, water, rice, and seasoning. If using instant rice, allow to cook until the rice is cooked through. If using real rice, turn the heat up to high and let boil. Once it begins to boil, turn the heat down to low and cover with a lid. By the time the rice is completely cooked, all of the juices will be gone. It really makes a tasty dish, because the rice has absorbed all of the liquids. Right before removing from the stove, add in the polska kielbasa, and cook until cooked thoroughly (I use pre-cooked polska, so you might have to change this if you don’t).
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