I have a love-hate with Paul Prudhomme. I LOVE his food. In my opinion, he has the best collection of Cajun recipes around. (although I need my co-pirate’s opinion on that since, as you recall by the Crawfish Boil post, she is married to a native New Orleanian. If that’s what you call them. I just call them insane.)  But I do hate how complicated his recipes are and how many pots, pans, bowls, utensils and ingredients they use. So, my apologies, dear Paul. I’ve dumbed down your Chicken and Tasso Jambalaya recipe so that it is sailboat friendly. One pot, one knife, one spoon.

Chicken & Andouille Sausage Jambalaya

1 Package (5 links) Andouille Sausage
1 Large chicken breast
2 celery stalks
1 onion
1 green pepper
3 garlic cloves
1 tablespoon bacon fat, olive oil or butter
1 can diced tomatoes or two fresh diced tomatoes
4 cups chicken broth
1 to 2 teaspoons Cajun or Creole seasoning. (check the saltiness of the seasoning to determine the amount. Some can be very salty. Aslo this varies depsending on how salty your Andoillie Sausage is.)
2 bay leaves
2 cups rice (Uncle Ben’s Converted works best)

Chop the Cajun Holy Trinity: onions, green pepper and celery. Mince the garlic cloves. Set these aside. Chop the sausage and chicken into bite sized pieces. In a large pot with a tight fitting lid, melt the bacon fat or oil. Sauté the sausage and chicken until chicken is cooked through. Add the onions, green pepper, celery and garlic. Sauté for 5 minutes, then add tomatoes, chicken broth, seasoning and bay leaves. Bring to a boil. Stir in the rice, reduce heat, cover and simmer for 25 minutes. DONE!

Now, Paul, wasn’t that easy?