Whitney’s Jambalaya

It is hard to keep growing teenagers full! Especially ones that play school and travel basketball! My cousin Whitney Malott makes Jambalaya for her son, Patrick, and husband, Kelly. When they get home from practice or a game she can have a home cooked meal on the table in less than an hour. To save even more time when making this recipe she uses frozen pre-cooked chicken, frozen chopped onions and green peppers. Smoked sausage is the only ingredient that needs to be cut. Enjoy!

Whitney’s Jambalaya

1 Tablespoon butter
14 ounce package Andouille smoked sausage, sliced (no need to remove casings- I use Johnsonville New Orleans Andouille smoked sausage)
1 cup chopped yellow onion (can use frozen)
1 cup chopped green pepper (can use frozen)
1 (20 ounce) bag Tyson’s Grilled and Ready Pulled Chicken Breast
1 (8 ounce) box Zatarain’s Jambalaya Rice Dinner Mix
2½ cups water

In a stockpot over medium high heat, melt butter. Add sliced sausage and brown on both sides (about 5 minutes). Remove sausage with a slotted spoon to a bowl. Reserve. Cook onion and green pepper in sausage drippings until onion is translucent (about 10 minutes).

Lower heat to medium. Add chicken and cover with lid. Cook for 3-5 minutes stirring occasionally until thawed and hot. Add contents of Jambalaya rice dinner mix, sausage and 2½ cups water to stockpot. Stir until all seasonings get wet and rice sinks to the bottom of the pot. Increase heat to high; bring mixture to a hard boil then lower heat to simmer. Cover with lid and simmer 25 minutes. No Peeking!

Tip: This recipe has a high protein to rice ratio. If you like equal parts of rice and protein add another box of Zatarain’s Jambalaya Rice Dinner Mix and additional 2½ cups water.

Tip: Andouille sausage is spicy! If you prefer a less spicy Jambalaya use kielbasa or another mild smoked sausage in place of the Andouille sausage.

Published in The News and Neighbor on April 18, 2018

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