Semi-Homemade Cajun Jambalaya
Bringing the spice back in the kitchen has never been so fun, with simple ingredients you can turn a boring night into a exciting trip to good ole' New Orleans. Really, this was quite easy to make using a base and adding the unique flavor of Cajun seasonings makes this a real unique experience. The first time I made this dish people were raving so I ended up making it again in the same week.
Serving size (1 box -4) (2 boxes 8)
1-2 boxes of Zatarain's Jambalaya mix with rice ( I used Luzianne version before and it did not taste as good)
Shrimp or Chicken Broth ( I used bouillon cubes, it gives a rich flavor and the shelf life is much longer than a liquid broth)
1-2 packages of Andouille sausage ( if using one box I would only use one package of sausage)
1 pound of shrimp or chicken breast
1 bell pepper
1 celery stalk
1 clove of garlic
1-2 green onion stalks
1 can of diced tomatoes
Cut Andouille sausage and saute in a large pot with 2 teaspoons of oil, take the sausage out of the pot. If cooking with chicken, cut and slice the chicken into 2 inch pieces and season with salt and pepper and add the chicken into the same pot that the sausage was in. Cook chicken until done and set aside. Into the same pot add onions, bell pepper, and celery making sure to get up the bits left over from the sausage and chicken. Add the garlic and saute the vegetable mixture until the onions are translucent about 5 to 7 minutes. Pour in boiling water according to the directions on the box and drop in one bouillon cube for 1 box and 2 bouillon cubes for 2, or use the amount of both as listed on the box. Pour in the seasoning mix and stir along with the can diced tomatoes. Stir well, and add sausage or/and chicken, this will need to simmer for at least 25 minutes. In the last 10 minutes if using shrimp, add the shrimp and stir until evenly distributed. For garnish and add freshness cut green onions and sprinkle on top. I really hope you enjoy!!!