Jambalaya
My husband Shane is a born and raised New Orleans Cajun. I'm a forever Texan. That means we constantly crave Mexican and Cajun food (not together though... that'd be gross). Since I'm the cook in our house, Mexican food is served weekly while Shane will cook his family's gumbo recipe once a year. I try to do a Cajun recipe from time to time, but Shane is a tough critic. If it doesn't taste like the real thing he'd eat back home, he's quick to encourage me to "try again."
Anyway, we normally buy the Zatairan's box of Jambalaya to quench our Jambalaya dinner needs, but I've been feeling like we might get more nutrition and it would taste better if I learned to make it from scratch. I searched online for the best, most authentic- looking Jambalaya recipes. I picked and chose what I thought would be the best ingredients of 3 different recipes I found. Here's what I came up with...
Anyway, we normally buy the Zatairan's box of Jambalaya to quench our Jambalaya dinner needs, but I've been feeling like we might get more nutrition and it would taste better if I learned to make it from scratch. I searched online for the best, most authentic- looking Jambalaya recipes. I picked and chose what I thought would be the best ingredients of 3 different recipes I found. Here's what I came up with...
INGREDIENTS
1 cup Rice Dash of Cumin 1 tbs minced Garlic 1 tbs Parsley 1 1/2 tsp Pepper 3/4 tsp Cayenne Pepper 1 Beef Bouillon Cube 1 Chicken Bouillon Cube 1 Bell Pepper 1 Onion 1 stalk Celery 2 tbs Butter 3 cups water 8 oz tomato sauce 2 lbs of cooked meat (typically chicken, shrimp, and sausage. I used what I had on hand: shredded chicken and diced hot dogs. The hot dogs were surprisingly good!) Tony's seasoning, to taste |
Step 1
Put the rice, bouillon cubes, and seasonings (including the garlic) in a bowl and set aside.
Step 2
Dice up the celery, onion, and bell pepper. Melt the butter in a sauce pan and cook vegetables until translucent.
Step 3
Add in the meats, rice and seasoning mixture, water, and tomato sauce. Turn heat down to medium low, and simmer, covered, for 15 to 25 minutes or until rice is tender. Add some Tony's seasoning if it lacks salt and spice.