Friday, March 6, 2009

Sarah's Quick Jambalya



This is my shortcut recipe to jambalya. It can be ready in thirty minutes and it always gets rave reviews. My one official follower, DC Taste, is a chef in DC so this is not for her but for all the rest of you looking for a quick and easy meal that is sure to please.

* 1 box Zatarains Jambalya mix (usually in the rice aisle at your grocery store) Follow the directions on the box to cook but use a little more water than it calls for (I use chicken stock instead of water because I like it extra salty)

* Add 1 can of diced tomatoes, any variety. No need to drain.

* Add 1 large can of chicken (bigger than your normal tuna can). It's right by the canned tuna. It's great for casseroles or dishes like this. No need to drain. I like my jambalaya a little saucy. Like me.

While the above is cooking, pan fry some spicy andouille sausage or hot links. You can find them by the hot dogs. I slice up about two links and saute it until its a little charred and then dump it in the jambalaya pot, grease and all.

Let it all cook the 25 min or so that it says on the box and you're done! It's delicious.

Other nice additions are a little sauteed celery or onions. Thawed frozen shrimp, sauteed in the sausage grease is good too.

It's great with cornbread. Get that going while you're waiting for the water/stock to boil. Chopped jalepenos or canned corn are great additions to a plain cornbread batter (these would need to be drained : )

2 comments:

Connie said...

Yum. Sounds like a great Friday night dish.

dctaste said...

oh pahleeze. like chefs don't cheat - these are things i cook for myself! yum!