Oh jambalaya, we first met each other in the South but I ultimately fell in love with you back in California. Generally, when people think of jambalaya they think of Southern food. I myself first had it at Mardi Gras in wonderful New Orleans, and although it was tasty it was hot as heck. Personally I don’t do well with spicy food at all, so when my dad told me he was going to make jambalaya I was a bit skeptical. Thank goodness for my tastebuds, my dad’s California Jambalaya was not hot at all and had the freshest taste. So if you want to try a traditional Southern dish with a fresh California twist then this is the dish for you.
INGREDIENTS
- ¾ lb thin sliced chicken breast
- 4 ounces turkey polska (chopped into ½ inch pieces)
- ½ large onion chopped
- ½ green bell pepper
- 1 garlic clove (pressed)
- 1 cup low sodium chicken broth
- ½ cup tomato (chopped)
- 1 bay leaf
- ¾ cup couscous
- Salt and pepper to taste (optional)
DIRECTIONS
Start off by salt and pepper the chicken. Heat oil in a large skillet and cook the chicken until golden brown, about four to five minutes on each side. You’re then going to want to transfer the chicken to a bowl and set aside. Next, add the onion, green bell pepper, garlic, and turkey polska into the large skillet and cook for five minutes or until the onion is translucent. Once translucent, add the chicken broth, couscous, tomatoes, bay leaf, and chicken (chopped into ½ pieces). Stir all together and bring to a boil. Once all the ingredients are boiling reduce the heat, cover, and let simmer for six to eight minutes stirring occasionally. Check couscous for doneness after the six to eight minutes. If the couscous is not quite done and it appears to be drying out, add a ¼ cup of chicken broth and continue to simmer until done. Scoop up a large bowl of this delicious dish and enjoy!
