39 Days until Mardi Gras!! Here's a great recipe that brings some heat for the cold winter months. It's easy too, thanks to the good people of Zatarain's!
1 onion, diced
1/2 cup celery, sliced
1/2 cup green pepper, chopped
1 lb. Smithfield Andouille sausage, 1/2 diced and 1/2 sliced
1 can Rotel tomatoes
1 tbsp. gumbo file powder
1 tsp. crushed red pepper
1 tbsp. Tabasco Red Pepper sauce
1 tbsp. Italian Seasoning
1 lb. cajun roasted chicken breast, diced
2 1/2 cups water
1 tsp. chicken base
1 box Zatarain's Jambalaya Mix
Preheat oven to 350 degrees. Season both sides of breast with cajun spice. Roast chicken breast for 30 minutes or until done. Refrigerate and dice up when cooled down.
Saute first 4 ingredients in oil until tender. Add chicken, seasonings and saute for 1 minute to release flavors. Add water and chicken base and bring to a boil. Add mix and simmer for 25 minutes until rice is tender.
No comments:
Post a Comment