I wanted to try out a traditional jambalya...minus fish n' stuff. I asked someone with a Louisiana accent, who once called Lousiana home. It seemed like a good criteria for trusting a recipe, and she didn't let me down. This was a really easy, tasty...and spicy jambalaya!
Ingredients: 1 onion-chopoped, andouilla sausage, 2 chicken breast, chopped, 3 c. rice (uncooked), 4 1/2 c. chicken broth, brown gravy packet, Tony Chacerie's seasoning.
Instructions: In a greased dutch oven (all I had was a big pot) cook onions until browned (softened). Add chopped andouilla sausage, and chicken. Cook until chicken is no longer pink. Drain if necessary. Add rice, broth, a small sprinkling of the gravy packet, and a sprinkling of Tony's seasoning (I added about 1 T).
Bring to a boil and cover. Simmer for 20 minutes (until rice is ready). Do not stir or uncover while steaming.