Recipe: Jambalaya

Probably our absolute FAVORITE discovery last summer was this jambalaya recipe. It's easily tailored for those with the very mild taste buds (which is what we have here at our home) to those that want a fire burning kick. Although, relatively simple, we discovered that for people out in the West coast, it's a little bit more complicated to make since grocery stores don't seem to carry the frozen vegetable blend the original recipe recommends. Nonetheless, this delicious dish is too good not to share; especially after our trip to New Orleans last month!

JAMBALAYA

INGREDIENTS

2-4 Chicken Breasts
1 lbs Sausage (K and I like to use either sweet or Italian)
1 Can (15 oz) Diced Tomatoes (Undrained)
4 tsp Minced Garlic
1/4-1 tsp Red Pepper Flakes (We use 1/4 tsp and it gives us just the kick we need, but if you like your jambalaya spicy, use closer to a full tsp)
1/4 tsp Paprika
1/2 tsp Thyme
1/4 tsp Cilantro (Fresh or dried)
Salt and Pepper to taste
2.5 tbsp Tomato Paste
3.5 cups Water
2 cups of Rice
12 oz Pictsweet Frozen Seasoning Mix ***

***This Pictsweet onion, bell pepper, and celery blend is a lifesaver. Of course, if you can't find this in the frozen vegetable section (or something similar), you can use a 1/2 cup of chopped onion, 1/2 cup of chopped bell pepper, and 1/2 cup chopped celery instead.

DIRECTIONS
 
1.) Slice sausage and chicken and cook in a large pot over medium heat until thoroughly cooked (about 5 minutes). Remove the cooked meat.

2.) Add the onion, bell pepper, celery, and garlic to pot and cook in the meat drippings remaining in the pot until soft (3-5 min).

3.) Add dry rice, red pepper flakes, paprika, and tomato past. Stir together and cook for 1 min.

4.) Add 3.5 cups of water, diced tomatoes, thyme, pepper, and salt.

5.) Add the meat back to pot. Bring to a simmer, add lid, and reduce heat to low. Let sit for 30 min. Stir in cilantro and serve.





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