Jambalaya is the state hotdish of Louisiana. It can be made with just about any meat or seafood, it’s easy to prepare ahead and gets better the next day after all the flavors marry. Sometimes I make Jambalaya from scratch, but also sometimes I use a little Jambalaya help from Zatarain’s Jambalaya Mix. It’s made in Louisiana since 1889 so it has passed the test of quality over the years with the Cajun cooks. I add my own meats and vegetables to it to give it a texture boost. The mix supplies the spice flavor that I have a hard time duplicating.
Here’s how you do it-
Potluck Jambalaya for a Mob
Serves 20 potluck servings
2 cups colorful peppers, chopped
4 cups celery, chopped
1 large onion, chopped
1/4-1/2 cup raw garlic, chopped
2 tablespoons olive oil
1 1/4 lb chicken breast, boneless, chopped in 1 inch pcs
2 teaspoons Cajun seasoning
7 1/2 cups water or stock
1 pound turkey smoked sausage, sliced thin
3 boxes Zatarain’s low sodium New Orleans Style Jambalaya Mix
1 pound peeled shrimp
1 bunch green onions, sliced
1/2 bunch parsley, chopped
Chop vegetables, set aside in a bowl. Chop garlic.
In a large pot, (6 quart) or dutch oven, heat pan and add olive oil. Add chicken chunks, browning evenly. Sprinkle with Cajun seasoning. Turning once, do not crowd pan or chicken will steam. When browned, remove from pot and add garlic.
Saute garlic quickly and add vegetables. Cook for about 5 minutes until slightly soft. Add water or stock and bring to a boil. When boiling, add browned chicken, smoked sausage and rice mix. Stir well and bring to a boil again. Cover and cook 35 minutes, adding shrimp 10 minutes before the jambalaya is done. The mixture may be a little watery, but not to worry, the rice will suck up all that juice in no time. Right before serving, add the green onions and parsley. This dish is better the second day!