February 9, 2012

Chicken and Sausage Jambalaya

Jambalaya has become a go-to when we have a big group over for dinner!  Apparently Louisiana folks, Texans, youth, kids, and my husband, all enjoy a simple pot of chicken and sausage jambalaya.  Trust me, this is SIMPLE! 
Paige, Sarabeth, Me, and Britt
I originally snagged this jazzed up jambalaya recipe from my inspiring cooking friend, Paige.  She is a fun grocery shopping/great cooking friend.  Many afternoons in college we picked out a yummy dish, Paige bought all the awesome ingredients (which included anything we'd need --- like fresh ginger root for homemade teriyaki, pssh who needs pre-made teriyaki sauce).  The only thing we didn't eat is pickles and fish sticks (which Sarabeth and I suggested for dinner as a joke, not literally...over the phone P replied no, that is gross, and politely said y'all can eat without me...this still makes me laugh).  Brittany and Paige sent me this sushi pic last year, which proves they are both culinary geniuses...
So back to the jambalaya...here are the main ingredients --- Zatarain's jambalaya mix, Cajun seasoning (like Tony Chachere's or Uncle Leon's), olive oil, small bag of frozen seasoning blend/mirepoix veggies (small diced onions, bell peppers, celery (about 2 to 3 cups), rotisserie chicken and smoked sausage. (optional additional spices: cayenne pepper, garlic powder, parsley)

Start by heating a few tablespoonfuls of olive oil over medium heat, then carefully add veggies, sprinkle with Cajun seasoning and additional spices to taste, cooking until tender. (Remember the jambalaya mix has built in seasoning too so don't go too crazy on the extra spice)

Thinly slice sausage and microwave covered on paper towels for about 5 minutes until heated thoroughly. (I always use pre-cooked sausage, we really love Richards' brand or the equivalent in Louisiana but will settle for Holmes brand in Texas ).  Next combine with shredded chicken and add to the veggie mixture, toss together.

Instead of rotisserie chicken (the ultimate time saver), you can combine sliced sausage, defrosted chicken breasts/strips, Cajun seasoning and cover with low sodium chicken broth in the crock pot---overnight or a couple hours until thoroughly done.  Shred the chicken and add to veggies.
Add water and seasoning packet by following the box instructions. 
Stir and cover on low heat for about 20 minutes.
Serve with warm french bread, veggies, or tossed salad. 
I was apprehensive to share this "recipe" since it's so simple, but I hope that you find it to be a delicious and easy go-to recipe when you need something warm and yummy to feed your friends and family. 

Side Note:
I did a little jambalaya research (Wikipedia) and realized that jambalaya is a relative to Spanish paella, which I have on a short list of dishes I want to cook.  I almost bought a little packet of saffron at Central Market for paella...maybe next time! 

P.S. I'd like to thank my true little Cajun friends, Blake and Lori Grundy for always making me second guess the correct pronunciation of jambalaya. 

Chicken and Sausage Jambalaya
2 T Olive Oil
Zatarain's jambalaya mix
Cajun seasoning (like Tony Chachere's or Uncle Leon's)
2-3 cups or small bag of frozen seasoning blend/mirepoix veggies (small diced onions, bell peppers, celery
Shredded rotisserie chicken
Sliced smoked sausage.
optional spices: cayenne pepper, garlic powder, parsley

Heat 2 T olive oil over medium heat and add veggies.  Sprinkle with Cajun seasoning and additional seasonings to taste, cooking until tender. Thinly slice sausage and microwave covered on paper towels for about 5 minutes until heated thoroughly.  Next add sausage and shredded chicken to the veggie mixture, toss together. Add water and seasoning packet by following the box instructions.
Stir and cover on low heat for about 20 minutes.

2 comments:

  1. I was curious to see your recipe for jambalaya (which we've always pronounced jum-buh-LIE-ah, for the record) and was tickled to find you use Zatarain's!!! We use the Oak Grove Jambalaya Mix in our family - in fact, when we travel to see my sister in Canada, we have to bring Tony's, Community Coffee and Oak Grove Jambalaya Mix! (Her Canadian friends think she's a genius when she serves them jambalaya or red beans and rice - simple, yummy, Cajun staples!) Keep up the good cooking, girlfriend! (P.S. I like Zatarain's Dirty Rice mix also! I use it with ground beef!)

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  2. I think one day I'd like to try making it from one of my cajun cookbooks, but I like the simplicity of Paige's recipe. And it's easy to find in Texas. I would love to try the Oak Grove Jambalaya Mix! I'm sure it's extra tasty! :) We are still learning to adapt in Texas --- didn't realize how many good foods you can only find in Louisiana and not TX --- satsumas, crawfish, king cake, mayhaw jelly, etc...

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thanks for your comments!

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