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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found a version of this recipe on , but have tweaked it a bit (especially in regards to the cooking day ingredients). Not only will this make a great gift, but it's an extremely fast way to cook jambalaya (and has, after one cooking, become my go to recipe). I think you could probably even use canned chicken and it would still be excellent. I am posting this for the $70/week meal challenge Ingredients:
1 cup raw long-grain rice |
1 tablespoon onion flakes |
1 teaspoon dried celery flakes |
1 tablespoon green pepper flakes (i know zatarain's puts these out, and they can sometimes be found in bulk spice bins) |
1 tablespoon parsley flakes |
1 bay leaf (i used 3 small ones) |
2 teaspoons beef bouillon granules (i used 2 bouillon cubes) |
1/2 teaspoon garlic powder |
1/2 teaspoon black pepper (always use freshly ground) |
1/2 teaspoon thyme (i used leaves, not the ground) |
1/4-1/2 teaspoon cayenne |
3 cups water (low sodium if chicken broth) or 3 cups chicken broth (low sodium if chicken broth) |
1 (14 ounce) can petite diced tomatoes (i used tomatoes with chilies and some complained about the spice) |
12 ounces cooked smoked sausage, chopped |
8 ounces cooked boneless skinless chicken breasts, chopped |
Directions:
1. Combine through cayenne pepper in a jar or baggy to make as a gift. Attach ingrdients and the following instructions to the gift. (Or, simply make the mix to use at home.).
2. Place mix, water (or broth), and tomatoes (with juice) and bring to a boil. Reduce heat to simmer. Add sausage and cook 20 minutes or until almost all the liquid is absorbed (It will probably take more, closer to 30 minutes). Add chicken and cook five minutes more. Remove and discard bay leaf.
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