Hey… Jamba Jamba… Jambalaya!

October 24, 2012

This past weekend, the hubs and I ventured out to the NoVA Brewfest, which was a great time, and is something I highly recommend doing.  While we were there, we were tempted by many tasty treats… and you can probably guess, Jambalaya.  Instead of indulging in the jambalaya at the festival, hubs decided that I should make MY jambalaya this week for when our friends come over for dinner.

WELL, 3 days later, and here we are!  Rotisserie chicken must be my secret theme this week, because this recipe uses a good ol’ store bought rotisserie chicken as a time saver too!  And everyone knows that I love a good rotisserie chicken- especially on Sundays when they are on sale for $4 as part of the “Family Dinner” deal… I usually get 2, debone all of it, and freeze/ use for recipes in the week.  $8 for 2 chickens?! Why not. 

Anyway!  Jambalaya in about 20 minutes- hold on to your hats kids… It’s gonna get crazy in here, and man will it smell good.

You’ll need:
1 red onion
1 bell pepper
2 stalks of celery
3 tsp creole seasoning
1 rotisserie chicken
1 “laso” link of precooked pork or chicken sausage  (hillshire farm…you know what I mean…)
2 boxes of chicken stock
hot sauce to taste
1 can diced tomatoes
1 and 1/2 “mugs” of 5 minute ready rice

To start yourself off, go ahead and chop up 1 red onion, 1 bell pepper (any color), and 2 stalks of celery.
Toss that in a large stock pot with a bit of oil and about 3 tsp of creole seasoning.  Let it sweat/ saute for about 3 minutes.   It will look lovely like this:

Then, add in a can of diced tomatoes- I like the ones that have basil and garlic, but hey- use what you like!  Add some Franks RedHots (can’t you just hear the little granny in your head!)  You know how much you like, and well, I know how much I like (I add a ton… I like food with some kick… I probably add 3 TBSP ? I don’t know…don’t hold me to that)  And then 2 boxes of chicken stock… roughly 8 cups.

Add in your picked/ pulled chicken… you won’t need the whole chicken, probably only the meat from about half.   Then cut your sausage up into little medallions.  Add that to the pot, and give everything a big ol’ stir like your grandma would. 

This is where it gets hazy… because like my mother, I don’t measure anything. So, I’m going to go ahead and give you an estimate… I pour in some rice…roughly 1 and 1/2 coffee mugs worth (the 5 minute kind- lets be honest, we have things to do here that are more exciting than watch rice cook)  

Again, stir… then let it simmer on medium for about 15 minutes.  Enjoy your delightful Jambalaya, and bask in the glory that it only took about 20 minutes.

Happy Eating!
J

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