Hello friends!
Sorry, I have totally been slacking lately with the posts. Don’t fret…I haven’t forgotten about you, lovelys! Thank you for hanging in there with me! I wanted to share a super easy and yummy jambalaya recipe with you! I randomly made it up one day and whoa am I glad I did. It’s delish and best of all, my honey loves it! I always end up with tons of leftovers, which is perfect for my family and me, because I like to freeze meals for those chaotic days that we are in a rush.
Here is what you will need:
2 boxes of Zatarain’s Jambalaya rice mix (original)
1 Red, yellow, and orange bell peppers (I buy the minis and use a few of each)
3 cans of tomato paste
1 six pack of Hillshire Farm hot links
1 six pack of hillshire Farm cheddar wurst
1 small container of chicken broth
1 lb. of boneless skinless chicken breast or a rotisserie chicken from your local grocery.
Seasoning I use:
Johnny’s seasoning salt
Garlic Salt
Cayenne pepper
Let’s get cooking!
If you’re using chicken breast, you will want to cook that first. Place in a large pan of water and boil until the chicken can be easily shredded. Once it is cooked, shred it with a fork, season, and set aside. If you’re using a rotisserie chicken, it’s time to get down and dirty and rip that bad boy apart. Shred the chicken, season, and set aside. (I like to pour the drippings over the chicken once I shred it and set it aside, it adds so much flavor).
Now, you will want to make your 2 boxes of Zatarain’s Jambalaya rice (follow the instructions on the box).
While your rice is cooking, cut up the hot links and cheddar wurst into bite size (you don’t need to cube them). Then place them into a pan over medium heat. I usually spray my pan with pam cooking spray.
Next, cut up the bell peppers into small pieces and add those to your pan with the hot links and cheddar wurst.
Once your bell peppers, cheddar wurst, and hot links are cooked to your liking (I like my hot links and cheddar wurst to have a bit of a crunchy coating on the outside), you will add the shredded chicken to the bell pepper, cheddar wurst, and hot links pan. Turn the heat on your stove to low and just let the flavors all mix together, then you can set it aside.
Now it’s time to bring it all together! Yay, you’re almost done! I use my big stew pot to mix all the ingredients together. You can use whatever works best for you! Add the rice first, then the 3 cans of tomato paste, and finally the chicken, bell pepper, hot links and cheddar wurst mix…and mix it all together! This is when I add a few splashed of chicken broth, just eye ball it. It helps with mixing everything together and it gives it a great flavor.
Helpful tip: If you decide to freeze some of the jambalaya, keep some chicken broth around. Add the chicken broth to the mix when you thaw it out and it will help keep it fresh and prevent it from drying out.
Don’t worry, even with adding the cayenne pepper and hot links this dish isn’t super spicy…well, unless you dump a boat load of cayenne pepper in it! My whole family loves this meal, even our picky little 7 year old, hot sauce!
I hope you give this recipe a whirl and if you do please let me know what you think!
Enjoy!
K
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