Jambalaya

This weekend, I cooked my little heart out. I realized Labor Day is only a couple of weeks away, so it’s time to stock my freezer with ready-made meals for busy nights in the fall.

I made tomato sauce, slow cooker chicken cacciatore, bacon-topped meatloaf, and this recipe for Jambalaya. (It was a busy weekend!)

This recipe was simple to make, although I did take some shortcuts from the original recipe. It freezes really well too!

Ingredients:

Slice the sausage. Add the oil to a large pot over medium-high heat and add in the sausage. Cook, stirring occasionally for 5 minutes or until browned.

Remove the sausage with a slotted spoon. Add in the diced onion, celery, roasted red peppers, garlic, bay leaf, Creole seasoning, thyme, and oregano to the pot.

Cook for 5 minutes, stirring, or until the vegetables are tender.

Stir in the diced tomatoes, chicken broth, rice, chicken, and add back in the sausage.

Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally for 20 minutes or until the rice is tender and has absorbed almost all of the broth.

Add in the frozen shrimp, stirring to combine.

Cover and cook for 8 minutes or until shrimp turn pink.

Stir in parsley and serve.

There is some nice heat to this recipe, which I really loved.

Rice dishes are so comforting, and this one is no exception. The mixture of andouille, shrimp, and veggies is filled with flavor and super tasty!

If freezing, add to freezer-friendly containers and let cool completely before adding to your freezer. To reheat, thaw in refrigerator overnight, add to a pot and reheat over medium heat until evenly warmed.

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Jambalaya

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 8 servings

Ingredients

• 1 pound andouille sausage, sliced
• 2 tablespoons canola oil
• 2 cups diced sweet onion
• 1 cup diced celery
• 1 cup jarred roasted red peppers, chopped
• 4 garlic cloves, minced
• 1 bay leaf
• 2 teaspoons Creole seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 (10-oz.) cans diced tomatoes and green chiles
• 4 cups chicken broth
• 2 cups uncooked rice
• 2 cups shredded rotisserie chicken
• 1 pound frozen peeled, medium-size raw shrimp, deveined
• 1/2 cup chopped fresh flat-leaf parsley

Instructions

1. Slice the sausage. Add the oil to a large pot over medium-high heat and add in the sausage. Cook, stirring occasionally for 5 minutes or until browned.
2. Remove the sausage with a slotted spoon. Add in the diced onion, celery, roasted red peppers, garlic, bay leaf, Creole seasoning, thyme, and oregano to the pot.
3. Cook for 5 minutes or until the vegetables are tender.
4. Stir in the diced tomatoes, chicken broth, rice, chicken, and add back in the sausage.
5. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally for 20 minutes or until the rice is tender and has absorbed almost all of the broth.
6. Add in the frozen shrimp, stirring to combine.
7. Cover and cook for 8 minutes or until shrimp turn pink.
8. Stir in parsley and serve.

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