Pandemic Pantry Jambalaya

 

Pandemic Pantry Jambalaya

Hi Friends!  This meal is filling, flavorful, and aromatic as all get up.  Make this with a loved one; tag-team it!  I did, and it was fun. I am allergic to shrimp and shellfish, so we substituted sausage and chicken in place of that. It is a pantry meal and those are what I had on hand, as it was, and it worked out great. Let's get to it, shall we?

Ingredients

1 package boneless skinless chicken thighs

1 package Zatarain's Jambalaya rice

1 package four Andouille sausages

Fresh thyme

Fresh oregano

2 14.5 oz cans fire-roasted diced tomatoes

1 or 2 cans fire-roasted green chiles or,

Sliced and pickled Jalapenos

1 onion, coarsely chopped

2 - 4 garlic cloves, diced

evoo

Your choicee of spices, if any*

Cube the chicken and slice the sausages into angular discs. Add 3 tablespoons of evoo to a large skillet over high heat.  When the oil ripples, add the chicken.  Add salt, pepper and Cajun spice (if desired*). Allow the chicken to start to caramelize, getting some golden color to them before adding the sausage. Move the chicken to the perimeter of the skillet and saute the sausage in the center for three minutes.  Turn the sausages and allow them to brown for another three minutes.  Add, now, half of the onion, salt, and pepper, one can of the fire-roasted tomatoes and one can of the chiles, and combine the meats and onion thoroughly. Reduce the heat to medium-low and allow them all to cook for seven or eight minutes.  

Now, start the Zatarain's Jambalaya Rice. Follow the directions on the box.  Once you bring the water, oil, and rice mixture to a boil, add the other half of the onion and one can of the fire-roasted tomatoes, and one can of the chiles. Combine thoroughly and reduce the heat as directed and simmer. 

When the rice mixture is done, add the chicken and sausage mixture to the rice and combine thoroughly.  Allow the mixture to simmer a few more minutes together, then remove from the heat and let it sit for about five minutes more. 

Serve in a bowl and garnish with the herbs.  

This recipe will feed four-to-six easily for one sitting. Freeze half of it for another sesh if feeding two! 

As always, Thank You for your visit!  I always appreciate that.  I am out of town and watching the sunset and smelling the eucalyptus and oaks and various coastal range shrubbery while writing.  I cannot tell you how peaceful this is.  

Now, Go Cook For Someone You Love!!!

~Martin

In-House Cook