Quick & Easy Jambalaya
Let me be clear, this is a weeknight, semi-homemade version and not the authentic Louisiana jambalaya.This is a Cajun quickie. Cut even more time off this recipe by using the Cajun mirepoix blend (celery, onion, peppers) from the freezer section of your store. In Cajun cooking, this is called The Trinity and is the base of most dishes like gumbo, étouffée, creole chicken, etc.
2 Tbs canola oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
1 ring turkey smoked sausage, sliced
1 tsp thyme
2 bay leaves
1 box jambalaya rice mix (like Zatarains)
Water and oil, per the mix instructions
1 can diced tomatoes
1 cup chicken broth*
1 Tbs worcestershire sauce
Optional: Add chopped cooked chicken or shrimp to make it heartier.
Add oil to a large skillet, sauté onion, celery, green pepper. Add smoked sausage and cook until it starts to brown and render the fat. Add thyme and bay leaves.
Have your liquids, measured and ready to go. Add boxed jambalaya rice and seasonings, water, oil, tomatoes, broth, and Worcestershire. Bring up to a boil, then reduce heat and simmer, approx 25 mins.
Let stand for 10 mins so rice can soak up more liquid. *If you like it more soupy, add chicken broth. Less? Add some minute rice, cover and let sit for 5-7 minutes.