The original inspiration for this recipe came from a cooking class I’d attended in New Orleans. Over the years, I’ve modified the recipe, preferring easy ingredients and preparation. So here is the Lazy Cook’s Jambalaya.
The Lazy Cook’s Jambalaya
2 Tbsp. oil
9 oz. package Perdue Short Cuts Original Roasted Chicken Breast
2-11 oz. packages Hebrew National reduced-fat beef franks
2-8 oz. containers fresh diced onions
2-8 oz. containers Trinity Mix (chopped fresh green pepper, celery, onions)
1 Tbsp. chopped fresh basil
1 Tbsp. chopped garlic
3 cups low-sodium chicken broth
2 cups uncooked jasmine rice
1 bunch green onions, chopped
8 oz. diced fresh tomatoes
1 cup fresh parsley, chopped
Cut up the chicken and hot dogs into bite-sized pieces. Set aside in different bowls. Assemble the other ingredients.
  
In a soup pot, sauté the franks in oil for flavor and then remove to bowl.
Next add diced onions, Trinity Mix, basil and garlic to pot and sauté until tender.
Return franks to pot along with chicken, tomatoes and green onions. Add broth and bring to a boil. Add rice, cover, and simmer for 30 minutes or until most liquid is absorbed.
  
Mix in parsley and serve. Makes 6 servings.
Add a fancy garnish if you wish. Serve with a side salad.
I’m often a lazy cook and search around for easy but interesting recipes. This looks awesome!
The leftovers are good, too! It gives a chance for the flavors to blend. You could also substitute cooked shrimp for the chicken.
I haven’t had good jambalaya since I lived in Louisiana. Do you have a recipe for Etufee?
You mean Etoufee (sp?). No, sorry, I don’t.