Jambalaya is a Louisiana Creole dish of Spanish and French influence.  Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice.There are a wide variety of ways to make jambalaya, with chicken and sausage, or shrimp, or ham. Beef granules are commonly used in many Jambalaya recipe, but I have replaced it with chicken granules.

Jambalaya Mix, recipe follows
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 pound semi fried pork/chicken  sausage (sweet) , cut into thin slices
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined

In a pan or rice cooker, combine  rice mix, water, tomatoes and  tomato sauce. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer/cook for 20 minutes/until done. Add shrimp and pork sausage and cook for an additional 5 to 7 minutes, or until shrimp are pink.

Jambalaya Mix:
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon chicken granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1  teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf

In a small bowl, combine rice, onion, parsley,chicken granules, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.


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