This should really be called ‘Cheating Jambalaya’ because I use a packaged spice and rice mix instead of taking the time to measure out all of the spices, an idea I borrowed from Real Simple.  I also put the onion and peppers through the food processor so that when you look at a steaming bowl of it, all you see is rice, sausage, shrimp and/or cubed chicken.  Easy – and it’s also easy to add hot sauce to your own bowl if you’re having this with kids.

Jambalaya

1 each, small red and green pepper, finely chopped

1 small onion, finely chopped

4 cloves garlic, minced

1, 200g box Spanish Pilaf or Jambalaya Mix (I prefer Casbah’s 198 g Spanish Pilaf)

1 lb. barbecued sausage, cut-up (I use 2 Spolumbo’s Chicken Apple)

1 lb. raw, peeled and deveined shrimp

(substitute cubed chicken breast for either or use in combination, just saute it first until it’s no longer pink and then remove it from the pan until it needs to be added again at the end)

1, 19 oz/540 mL can of diced tomatoes

hot sauce as desired

In a good-sized skillet saute the onion, peppers and garlic in a bit of oil until softened – about 10 minutes.  Add the rice mix and spices along with the necessary amount of water listed according to the box directions – usually about 2 cups, and the whole can of tomatoes.  Simmer until the rice is almost cooked, stirring frequently, adding more water (or tomato juice or V-8 juice) as needed if you feel it’s getting too dry.

A few minutes before you serve it, add the barbecued sausage back in to re-warm and the shrimp, making sure it’s cooked until all of the pink is gone.

Add extra hot sauce as desired.

We usually have this with a tossed salad and it’s great left over as well.

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