Wednesday, July 2, 2014

Zatarain's Jazzed Up Jambalaya (Mardi Gras meal)

Zatarain's Jazzed up Jambalaya

1- 8 oz box Zatarain's Jambalaya
2 1/4 cup water (I substitute some of water with one can of rotel)
4 oz bacon
12 ounces smoked pork sausages, cut into moon's (I use 2 Kielbasa)
12 ounces boneless chicken thighs, cut into bite size pieces
4 ounces creole seasoning (I used less, just sprinkled it on the chicken)
1 onion, chopped
2 cloves garlic (I use 6)
1 stalk celery, chopped
1 bell pepper, chopped (I used red and green)
1/4 cup green onions
(I also added shrimp, right at the end)

In a medium sized pot, fry down bacon until cooked, remove bacon (leave drippings.). Add smoked sausage, cook until it starts to get brown, then remove.

Rub chicken thighs with creole seasoning. Add chicken thighs to the pot and cook till pieces are starting to brown. When finished add back the sausage and bacon with the vegetables. Cook for around 5 minutes.

Add water and bring to a boil. Add the Jambalaya Mix and stir and cover.

Bring back to a boil and reduce heat to a simmer and cook for around 20 minutes (or until most of the water is gone) stirring occasionally. When done turn off heat, uncover, stir in green onions, recover and let stand for 5 minutes. Serve and Enjoy.

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