Laissez les bons temps rouler! We didn't make it to Mardi Gras, so we decided to celebrate right here in The Ham with jambalaya and king cake. We saw Paula Deen make jambalaya on her show this past weekend, so we gave it a try. It was great, and it wasn't much more work than opening a box of our usual Zattaran's mix. Paula's original recipe uses smoked sausage and shrimp. I am not a shrimp girl - I am a chicken girl, so that is what we used (it's good to be the cook). The jambalaya had a nice flavor and a little kick to it. It had good heat, but it wasn't overwhelming. I made our favorite cheesy biscuits to go with the jambalaya. YUM! You can't just eat one (or two or three)!
adapted from Paula Deen
Jambalaya Mix, recipe follows
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1 large boneless chicken breast
1 Tbsp oil
In a Dutch oven, heat oil and add chicken. Cook until chicken is no longer pink. Add jambalaya mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20-25 minutes.
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.
CONNECT WITH PLAIN CHICKEN