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Successful Jambalaya!

March 9, 2011
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Yeah! My first attempt at jambalaya was actually a success!! (Yes, I am surprised.)

I surfed the web for recipes, read at least 15 of them (on Food Network and elsewhere) and this is what I ended up with:

Mardi Gras 2011 Jambalaya

Here’s the “recipe”:

Peanut oil (I used about 3 tablespoons, 1 at a time)
14 oz. Hillshire Farms Turkey Smoked Sausage, cut into generous bite-sized pieces
2 cooked skinless chicken breasts (left over from last night’s store-bought Albertsons rotisserie chicken), rough diced
1-1/4 white onions, diced (the recipe called for 1 but I had 1/4 left over so I used it)
2 stalks of celery, diced
1-1/2 c. bell peppers (I used frozen red/yellow/green combination)
3 garlic cloves (I put them in whole but I probably should have minced them)
1 28 oz can of San Marzano peeled plum tomatoes
Fresh ground pepper
2-1/2 c. chicken stock
1 box Zatarain’s Jambalaya Rice

(I forgot the bay leaf! – I chose not to add shrimp)

I sauteed the cut-up sausage in 1 T peanut oil, removed it, added a little more oil and did a quick saute on the chicken just to give it color and some extra flavor. After I removed that, I added a little more oil and cooked the onions, celery, peppers, and garlic (with some fresh pepper) until the veggies were cooked down a little and had the beginning of some color. I put the sausage and chicken into the pot.

I then added the tomatoes (which I had diced and removed the stem end and sort of squeezed a little because John does NOT like big chunks of tomato in his food), poured in the bag o’ Zatarains seasoned rice, added 2-1/2 cups of chicken stock. I brought the pot to a boil, turned the heat down to a simmer, put on the lid and let it cook. Of course I had to check it a couple of times and stir it to be sure the rice wasn’t sinking to the bottom. When I deemed it to be done, I turned off the heat and let the pot sit on the stove for about 15 minutes.

Et voila! Jambalaya! and it was really good!! I didn’t add any extra salt although I put some Mrs. Dash Original Mixture on mine because I like the flavor. I didn’t add any hot sauce (I know, I know) because I wasn’t sure how “hot” the Zatarains would be. John and I agreed that next time some nice toasty crostini will be good with it, but net on balance, it was yummy and I’m happy. (And yes, the recipe feeds at least 6 so we have left-overs!)

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