What better way to Celebrate Fat Tuesday than with a Virtual Mardi Gras Party???
Michelle at LaBelle Cuisine is throwing a Virtual Mardi Gras Party and we're bringing Jambalaya!
Of Course we are doing it the Food is Love way...Jambalaya "Easy Style"!!
I am passing along a Weeknight 5 Ingredient Jambalaya that you can jump on the bandwagon and make in no time! This Jambalaya is one of the many recipes included in my Cookbook 5 Ingredient Solutions!
Stop by and take a peek at the Slideshow!
5 Ingredient Jambalaya
This is a way to bring the entire “flavor” of Louisiana Creole into your home in a quick and easy
way.
Webster‟s defines Jambala
ya as “rice, usually cooked with ham, sausage, chicken, shrimp, or
oysters and seasoned with herbs”. Such a simple definition for what can be a complex recipe. I have paired it down to 5 Quality Ingredients that will allow a really flavorful experience, yet take advantage of some quality shortcuts. Any combination of Polish Sausage & Chicken, Shrimp and Andouille Sausage, Ham and Shrimp or anything of the like, will work here. Just remember to adjust stock flavors to compliment your choices. Ham stock, Seafood stock, Chicken stock etc…
Ingredients:
1 box Jambalaya Rice Mix or Fiesta Southwest Rice
2 lbs. Polish Sausage, cut on the bias to 2 inch pieces
2 Boneless Skinless Chicken Breasts (cubed)
1 (8 oz.) jar spicy Salsa or a 10 oz. can “Mexican style” tomatoes
16 oz. Chicken Stock
Instructions :
Prepare chicken Breast:
Dry Chicken Breast with paper towels.
Season with Salt & Pepper to both sides & Set aside
In a Large Skillet:
Heat 2-3 tbsp. Olive Oil to Medium High Heat.
Place chicken in skillet.
Brown chicken on both sides (Approximately 3 minutes then turn and cook additional 3 minutes)
After chicken is brown:
Add Sausage to skillet.
Brown Sausage and warm through
Add Salsa & Stock.
Check for seasoning. Add Salt and pepper if needed.
Once Mixture is at a boil,
Add Jambalaya Mix.
Bring to boil, then cover and simmer, on Medium/Medium-Low Heat 25-35 minutes.
Stir mixture about half through cooking time.
Adjust cooking temp to medium-low, if rice is sticking to bottom of skillet.
Once Rice has soaked up all the liquid and is soft, run a fork through the rice to “fluff”.
Serve.
**Note after Meat has been sautéed the remaining steps can be done in a rice cooker.
Add meat to rice cooker with remaining ingredients and set rice cooker to cook as per manufacturer directions.
