Extra Easy Jambalaya

The first time I went to New Orleans I was a young, carefree adult. We danced in the streets, drank more than my mom would approve of and stayed up until 4 am. Someone poured a hurricane* in my hair. It was definitely one big, wild party!

The next time I went to New Orleans, I was a more mature adult. We had delicious food, listened to some fantastic jazz, attended a business seminar and then we danced in the streets, drank more than my husband would approve of and stayed up until 4 am. Someone poured a hurricane in my hair (I'm not kidding). It was definitely one big, wild party!

Wow - I don't think I could live down there all the time, but man oh man is the food good! Gumbo, Muffalettas, Beignets and of course Jambalaya. It's not only fun to eat, it's fun to say!

Traditional Jambalaya takes hours to make, but with our amazing Southwest Slow Cooker Sauce, you can have it ready to go in 30 minutes. Serve it up with some corn bread.

Enjoy!

j*a*N*e

*Hurricane, for the uninitiated ... this is the signature drink of New Orleans. It's bright red and made with rum. LOTS of rum ...

Extra Easy Jambalaya prep

Extra Easy Jambalaya prep

Extra Easy Jambalaya prep

Extra Easy Jambalaya prep

Extra Easy Jambalaya prep

Extra Easy Jambalaya

Ingredients

  • 1 jar Southwest Slow Cooker Sauce
  • 1 lb. cubed chicken breast, smoked sausage or shrimp (or any combination thereof)
  • 2 cups diced veggies (a combo of celery, onion and peppers is nice) - optional
  • 2 cups hot, cooked rice

Directions

Coat a large skillet with cooking spray and brown chicken and/or sausage over medium heat. If using raw shrimp, add during the last 2-3 minutes; if using cooked shrimp, add that at the very end. Once meat is cooked through, remove from skillet and set aside. Respray the skillet and saute the veggies (if using) on medium high heat for 5-7 minutes. Return the meat to the pan with the veggies and pour in the sauce. Cover and simmer 10-15 minutes. Stir in the rice; bring back to a simmer. Serve.

Tips and Hints

  • It's difficult to find fresh shrimp out here on the prairie, so I used cooked, frozen shrimp. I thawed it first and added it as directed in the recipe. I was worried that it might not work very well, but it was wonderful.
  • I used andouille sausage, which is traditional for a jambalaya, but it is spicy! If you prefer a milder sausage, smoked sausage and kielbasa also work well. Or use ham!
  • Traditionally, long-grain rice is used in jambalaya. But feel free to use whatever you have on hand. Or, experiment with different grains. Quinoa, brown rice or barley would all be good.
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