Filming in Ottawa, Illinois, were were consistently surprised by the area food. We certainly didn’t expect to find a Cajun chef in the cornfields. The below recipe comes from Cajun Connection chef and restaurant founder Ron McFarlain, who has been sharing his Louisiana roots with patrons for over 20 years in the Illinois Valley.
While adventurous eaters may visit Ron’s restaurant to try the alligator, those who love Cajun cuisine will try the jambalaya, too!
Chicken and Sausage Jambalaya Recipe
8 oz andouille sausage or smoked sausage, sliced 1/4″ thick
1 green pepper, chopped
14 1/2 oz stewed tomatoes
1 c. instant brown or white rice
8 oz. chicken tenders, cut crosswise in half
1/2 c. water
1/4 t. salt
Heat 12 inch skillet over medium heat. Add sausage and pepper. Cook 5 min. stirring occasionally.
Stir in tomatoes with their juice, rice, chicken, water and salt; heat on high until boiling. Reduce heat to low; cover and simmer 10 minutes, until rice is just tender. Remove skillet from heat , stir in 1 bunch green onions sliced.
Check out more photos from our visit below and watch for the “Travels with Darley: Illinois Ottawa & Beyond” episode featuring Cajun Connection on your local PBS TV station this spring with our new season!