Hello wonderful foodies!
Gah, I swear I feel like it’s becoming harder and harder to sneak away from my grueling homework to write a post. Countless hours of my life just withering away with each boring Digital Literacy learning video I try cramming into my nightly routine . No, worries! I have a plan worked out to where I can, at least, get one up every weekend. And if you’re lucky… I might post two! 😉
Anyway, about this wonderful concoction. I got the base to this recipe from an old Home and Gardens cookbook. When I feel like making something quick and filling, this is my go-to recipe. It comes in handy when I’ve been working in the commercial kitchen all day and have class directly after; which is exactly what influenced my decision to throw it together this past week. For some reason, my kids and husband feel they have to eat (I know, crazy.. right? haha). Apparently, I’m the one who they expect to make all these fancy, shmancy dinners. Not Daddy. Well, this particular evening- momma was not having it.
Our day started off rough. We were short handed in the commercial kitchens. With an undersized class of only six students and a full menu to put out for service in 2 hours time, it really put a hurting on us with two classmates out due to sickness. Let’s just say we were buuuuusy! (We rocked the chicken cordon blue and all the fixin’s, that day)
I didn’t make it to my humble abode until a little after 5 that evening and Mason would be home in another hour. I failed to pull some meat out to thaw, so andouille sausage would have to do. Why not jambalaya? Being fall, I like to stick to comfort (if you couldn’t tell from my other posts). It was actually a perfect accompaniment to some The Walking Dead re-runs (thank goodness for Netflix). Yes, I am EXACTLY what some would say a “Dead-Head”.. like a hard core, treat every day like a zombie apocalypse type Dead-Head. With a little over a month before the new season airs on AMC, I just HAD to start watching it from the beginning…again. What can I say? Daryl Dixon stole my ❤ (Sorry, Mase).
Ok, enough with the zombies… you have to give this New Orleans favorite a try! So much flavor love going on in your mouth, it makes you feel like you’re in the bayou!
- 1 large onion, chopped
- 2 stalks of celery, chopped
- 1 green pepper, chopped
- 3 cloves garlic, minced
- 2 tbs. cooking oil
- 2 cups chicken broth
- 1- 14 1/2 oz can diced tomatoes, undrained (or 2 large fresh tomatoes, diced)
- 8 oz andouille sausage, halved lengthwise and cute into 1/2 inch slices
- 3/4 cup long grain rice
- 1 tsp. dried thyme
- 1/2 tsp. paprika
- 1/2 tsp. dried basil
- 1/4 dried red pepper
- 2 bay leaves
- salt and pepper to taste
- In a large skillet, brown sausage in hot oil .
- Add and saute onion, celery, peppers, and garlic until tender.
- Stir in rice and cook for about a minute.
- Add in chicken broth, tomatoes (and juice), and spices.
- Bring to a boil; reduce heat.
- Cover and simmer for 20 minutes, until rice is tender.
- Discard bay leaves.
- Grab a heaping helping of jambalaya, sink into your couch, and take this time to catch up on some Walking Dead while scarfing down!
- Spice it up by throwing in some shredded chicken or shrimp.
- If rice is dry and undercooked, add in 1/4th cup of extra broth at a time until rice is tender.
- I have also used beef broth and the results were excellent.
Did you like this recipe for my Sausage Jambalaya? Let me know your thoughts in the comments.
Remember to Follow/ Subscribe, Like, and Share The Hungary Pollock!