Jambalaya


April 10, 2014

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.

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In a soup pot, sauté the franks in oil for flavor and then remove to bowl.

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Next add diced onions, Trinity Mix, basil and garlic to pot and sauté until tender.

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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.

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Mix in parsley and serve. Makes 6 servings.

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Add a fancy garnish if you wish. Serve with a side salad.



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