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, like this freezable Jambalaya!
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:
- 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