Rice, seafood and seasonings repeatedly appear in the foods of South Louisiana. Jambalaya is a rice main dish made with almost any meat or seafood and most often combines several kinds of each. Highly seasoned with onions, herbs and pepper, it is a delicious way to serve bits of leftover meats. Long ago, jambalaya was cooked outdoors in large, black iron pots over open flames and stirred with boat paddles. This is true even today at many of the fairs and festivals of the area. With OAK GROVE SMOKEHOUSE CREOLE JAMBALAYA MIX, this authentic, flavorful dish can be created with a minimum of time and effort. Serve with garlic-buttered French bread and tossed salad for a meal you will want to repeat time and time again!
1 (2-3 lb.) fryer, cut in serving size pieces
1/2 lb. sliced smoked sausage
1 (7.9 oz.) OAK GROVE SMOKEHOUSE CREOLE JAMBALAYA MIX
2 1/2 cups water or lightly seasoned stock
Brown and precook chicken until tender. Remove excess fat; remaining liquid may be used as part of the stock. Precook sausage slightly. Combine sausage, chicken pieces, Jambalaya Mix and water or stock in a 2 qt. saucepan. Cover and bring to a boil. Stir, reduce heat and simmer, without stirring, 20-25 minutes. When water is absorbed and rice is tender, turn jambalaya lightly with spoon. Serves 4-6.
OVEN METHOD: Combine ingredients in a baking pan. Stir, cover and bake at 400˚F, for 40-45 minutes. Stir once halfway through cooking time. Upon removal from oven, turn lightly with spoon.
1. Substitute 1 – 1 1/2 lbs. boned, cooked chicken for chicken pieces.
2. For Pork & Sausage Jambalaya, substitute pork for chicken.