Wednesday, February 17, 2010

Jambalaya


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)!






Jambalaya
adapted from Paula Deen
(Printable Recipe)

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.

Jambalaya Mix:
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.



post signature

7 comments:

  1. Looks fabulous! As you know I made Jambalaya for the first time for Super Bowl. Loved it.

    ReplyDelete
  2. Looks delicious. I love Cajun food!

    ReplyDelete
  3. I've never tried jambalya this way...I'll have to give it try! We have jambalya at least twice a month, so mixing it up will be good!

    ReplyDelete
  4. I've always thought of Jambalaya as something complecated to make, but this makes it seem simple enough to try

    ReplyDelete
  5. I'd prefer your version, I haven't liked shrimp since we moved away from Florida :)

    I see you're doing the TPC in May. Have a blast, we went every year when we lived there. While the 17th hole gets all the TV time, the 11th and 18th were my favorites as a spectator.

    If you are staying in St. Augustine, try to go to Gypsy Cab Company for dinner. It was one of our favorites back then.

    ReplyDelete
  6. Chris - thanks for the dinner recommendation. We are staying at the World of Golf - we will definitely check it out!

    ReplyDelete
  7. I am from Asia and never head this recipe but it looks delicious and nutritious. I will definitely try this recipe.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...