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Jammin Jambalaya - by Peggy Sweeney-McDonald

posted Apr 12, 2011, 12:28 PM by Peggy Sweeney-McDonald
This is my award winning jambalaya - yes, I won a cook off at my old corporate meeting planner job!  My husband, Jimmy (the New Yorker) says that nobody cooks jambalaya as good as me! 
1 Family Package Oak Grove Jambalaya Mix (Any kind will do but Oak Grove perferred  by me!)
1 large onion, chopped
1 bunch green onions, chopped
1 large green bell pepper, chopped
1 red bell pepper, chopped
3 stalks celery, chopped fine
1 can crushed tomatoes with juice (spicy green peppers optional) (For extra spicy use “Rotel” brand)
low fat chicken broth (follow amount specified for water on Jambalaya Mix package)
1 package beef or Turkey sausage (Hillshire Brand preferred) (Spicy sausage ok)
1 pound chicken breast – cut in pieces
Tony’s Creole Seasoning or Slap Your Mama Seasoning
Sauté vegetables in large pot in spray Pam or Butter until softened,
Add can tomatoes with juice.
In separate frying pan, sauté sliced sausage. Remove.
In same pan, sauté chicken.
Add sausage & chicken to pot with vegetables.
Add Jambalaya Mix
Add chicken broth as indicated on Jambalaya Mix package.
Stir, bring to boil, turn to low and cover.
Cook as per directions on package. (Usually 25 to 30 minutes)
Remove from heat and let sit for 30 minutes (to absorb extra fluid)
Tabasco or Tony’s Creole Seasoning (or any similar Cajun spice mix) to taste.

Serve with green salad or cole slaw, dressing of choice, French bread and butter

*Taste even better second day.