One of my favorite southern dishes is a classic, New Orleans Jambalaya  Unfortunately for a 9-5 mom I rarely get to make it because it takes so long to make. At best I’ll only be able to mix up a pot of Jambalaya once or twice a year because to make it authentic, you’ll practically need all day to cook it…and seriously, who has that kind of time? Recently I’ve began experimenting with adding seasonings and different ingredients to the premade box Jambalaya mixes. Usually I stay as far away from boxed food as possible, but this recipe is probably the closest i’ve come to real Jambalaya that can be cooked in 30 minutes.

 

Ingredients
1 premade box of Jambalaya mix. Zataran’s is the best I’ve found. Stay away from Uncle Ben’s Jambalaya mix…it turns to mush in this recipe very quickly.
1 pound of Anduie sausage (smoked sausage will work well, as well as chriritzo sausage)
¾ pound of chicken cut into bite sized pieces
One red onion, medium dice
1 green bell pepper medium dice
1 red pepper medium dice

 

1. Heat up a medium sized skillet on high heat. Brown your sausage. I typically try to season each ingredient separately so I would probably add some pepper here. I wouldn’t add salt because there is plenty in the sausage.

 

2. Next add the cut chicken and onions and peppers. We add the chicken separately from the sausage because the fat in the sausage will render out in the cooking process. This way we don’t have to add more butter or oil to brown the chicken and onions. Season the chicken with salt and pepper.

 

3. In a separate saucepan, mix the Jambalaya mix with 2 cups of water and boil over high heat until it is almost done but it’s still a little crunchy to the bite. 

4. Combine both pans together and let it simmer in another ¼ cp of water for about 15 minutes over medium-low heat. This will finish cooking the rice in the mix.

*If you like a little kick to your Jambalaya you can substitute one of the bell peppers for a spicy jalapeño or habanero pepper. Just be careful when cutting it that you don’t get any of the pepper’s juices on your hands and then rub your eyes. I typically use a glove I keep in the kitchen for exactly this purpose.

 

 

 

 

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