Mardi Gras: Sandy's Jambalaya

Thursday, March 03, 2011
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! 
Jambalya Recipe
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. 


Charity said...

You are killing me with this series on food, each one makes me gain a few pounds, haha. I does all look so good, thank you for sharing and inspiring.

Cha Cha

Erin said...

This looks absolutely fantastic! I LOVE jambalaya!

Gwen @ Gwenny Penny said...

I bet this smells amazing while it's cooking. I can do without the fish n' stuff, too:)

Heather said...

I think I'll just let you make out my grocery list from now on, because I always want to make the recipes you post! Thanks for sharing!

Unknown said...

This looks delicious!!! This is a brilliant recipe that I know I will be a real joy to eat. I am planning to make one for a lot of people. Thanks for sharing this. I'll definitely make this at home.

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