Jambalaya That Isn't Intimidating
Updated: Jan 17
Here's the thing about jambalaya that you need to know, its rice, veggies, seasoning and meat. Pick from chicken, shrimp, andouille sausage, shrimp or all of them if you want to. There is no shame in that beautifully simple box of Zattarin's and then zhuzhing it up with extra flavor and texture.
My favorite combination so far is andouille sausage. I've tried all options but ham, mostly because I never really have cubed ham in the house when I make jambalaya. You start by making the rice/seasoning pouch just as the box says, except adding a bit more water, and not adding any meat or fresh vegetables, save that for later.
Follow the boxed directions by bringing the rice to a boil, then turning the heat down to low and covering for 20 minutes. In the meantime make sure to swift the pan around a bit without taking the lid off. I use a towel across the lid as a barrier and grab both handles. Wiggle the plan side to side every few minutes to be sure the rice cooks evenly. Once the 20 minutes is up, pour the diced tomatoes and the juice into the rice pan. Stir and recover, set aside. Begin cooking the onion, peppers and protein of choice by drizzling olive oil into a separate frying pan and heating on medium. Toss the onions and peppers in and cook for five minutes (or until fragrant and the onions are translucent). Toss in the protein and heat thoroughly. You will see excess liquid from the veggies and olive oil, you need that. Pour the entire meat and veggies pan into the rice and combine. Serve with fresh parsley, and enjoy!
What you need:
a box of Zatarain's jambalaya mix
protein of choice, specifically (precooked) chicken, shrimp, ham or andouille sausage
cajun seasoning made of oregano, thyme, paprika, garlic powder, onion powder, cayenne
1 TBSP olive oil
14 oz can of diced tomatoes, with the liquid
How to make it:
Follow the boxed directions for cooking the rice and seasoning. Mix rice package, 2.5 cups of water, 1 tbsp of olive oil.
Bring the rice to a boil, then stir, cover and reduce to low heat for 20 minutes (this is different than the box instructions)
Occasionally sift the pan around to move the rice so it cooks evenly.
While the rice cooks make the cajun seasoning equal parts of all seasoning ingredients.
Chop thick onion chunks and dice/chop the protein, leave shrimp whole (if you are using chicken I prefer shredded, but its your preference) and chop the peppers.
Once the rice is done, stir in the tomatoes and the cajun seasoning, set aside to cool in the pan, covered.
Toss the peppers and onions into the pan with the olive oil, once they are fragrant and translucent, then add in the protein.
Cooking until thoroughly heated, once the veggies and meat are ready transfer them into the rice and stir to combine. Serve with a parsley garnish and enjoy!