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.

Jambalaya2   Jambalaya3

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

Jambalaya4
Next add diced onions, Trinity Mix, basil and garlic to pot and sauté until tender.

Jambalaya5

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.

Jambalaya6   Jambalaya7
Mix in parsley and serve. Makes 6 servings.

Jambalaya8

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




• Posted in Blog • Tags: , , , , , , , |  Comments Off on Jambalaya

0 thoughts on “Jambalaya