Monday, August 24, 2009

Marguerite's Hot & Spicy Jambalaya

When my dear cousin called and said she'd like to stop by, after work, she mentioned that she was hungry for some of my chicken and sausage jambalaya. Suddenly I was having company for dinner in one hour, so I had to hustle, to pull it off. I scrambled through my kitchen cabinets to see whether or not I might have one of those delicious "Louisiana Brand" jambalaya mixes that you just add cooked meat or seafood to, and in just 20 minutes, VOILA', you have a fabulous hot and spicy chicken and sausage jambalaya! And your guests will never know that you used a mix! Cest bon, cher!
 
Luck was with me when I found one, way in the back of the cabinet. This wonderful time-saver mix has all the spices that you need, right in the mix and even includes the rice. I highly recommend this mix, because it delivers a divinely delicious jambalaya. Just in case you can't buy it at your local grocery, you can order it here!
 


Marguerite's Hot and Spicy Jambalaya

1 lb. boneless, skinless, chicken breasts, cut into bite sized pieces
1 12 oz. pkg. hot smoked sausage, sliced
1 small can Rotel tomatoes and green chilies w/ juice
1/2 cup each of the trinity, (onions, bell peppers, and celery)
1/4 cup fresh parsley, chopped
2 1/4 cups water
1 pkg. "Louisiana Cajun Jambalaya Mix"


Season chicken pieces with Cajun seasoning and set aside. In large heavy skillet, brown the sausage for 5 minutes on each side. Add the trinity and tomatoes and stir and cook for 5 minutes, scraping bottom, often. Add a little water, if needed. Add the chicken and parsley and stir and cook for 10 more minutes. Remove from heat and set aside.

Place water in a large pot and bring to a boil. Add jambalaya mix, cooked chicken and sausage mixture and stir well. Lower heat and simmer for 20 to 25 minutes. Let stand for 10 minutes, then gently stir and place in serving dish, before serving. Serves 6.
Bon Appetit!

Serve with a big garden salad , French bread and Corn Macque Choux. Le Bon Manger!
 

17 comments:

John said...

You guys know how to eat well. We have a lot of 'ethnic' food here in the UK, but most is a hangover from the Empire, so lots of Indian and far-eastern spices and recipes; not much from the Atchafalaya Basin. I think I'm going to have to go back through your blog and make myself up a book of cajun recipes. What's in the spices in the jambalaya spice mix?
Look forward to the Robicheaux shots.

Kat said...

Those packages come in handy! I try to keep one in the cupboard too. Especially Jambalaya.

Carol @ TheWritersPorch said...

Marguerite...I love those Louisiana Products! I use the cobbler mix often. I got the best cookbook yesterday.
" Talk About Good" put out by the Lafayette Jr League. I made the Hot Tamale Pie out of it last night! So Good! :)

Katherine Aucoin said...

Those mixes scared me. they all have to be doctored up so much. I love Zatarains products but their jambalaya mix really sucks. I can get the Louisiana brand here, so I'll have to give a try with your tweaks. Thanks Marguerite.

A Year on the Grill said...

A beautiful thing. I love Jambalaya, and have used the package mix before. I like the satisfaction of making from scratch, but in a pinch, very small difference.

Nice post

Marguerite said...

John- Good idea! Follow that link and it will lead you to the ingredients and more.

Kat- This particular brand is excellent and so handy when you're in a hurry. The gumbo mix is good, too.

Carol- So good to hear from you. I haven't tried the cobbler mix, but Angie swears by it, too, so I will have to try it. I love that cookbook and it has become one of my kitchen Bibles. Enjoy!

Katherine- I don't use mixes often, but this brand is very good. Try it, you'll like it, cher.

A Year on the Grill- Thanks! I like to cook from scratch, too, but if I'm short on time, these work quite well.

Living on the Spit said...

I can get that brand!!! I love to make this with sausage and fresh shrimp right off the docks. I love Louisana cooking!!

Elizabeth Bradley said...

What strikes me about this post is what a generous hostess you are, no notice, no big deal. Your lucky cousin!

Jeni said...

Now that recipe sounds fine and dandy for me -if I were the only one eating it. Well, my daughter here (Mandy) would probably be okay with it too. But I'm wondering, would using "mellow" smoked sausages ruin it?? Might actually get it to pass muster with my SIL if that would work. Otherwise, will just try it sometime when I know he won't be home for supper! More than one way to skin that cat from time to time you know.
Peace and Happy Eating!

glnroz said...

yummmm, wife and I came through you fair city a week or so ago. We had dinner at PreJeaunes on i-49. Food was great. oN way back from New O, we stopped in again. That is a wonderful part of the world. I bought an accordion at Savoy's in Eunice. Cant play the danged thang yet, but love the music too. thanx for letting me roam around for a min or so..glenn lol my code word was "atexes", funny,, lol

Cloudia said...

Oh yeah!
Wonderful

Aloha Marguerite


Comfort Spiral

Eddie Bluelights said...

Just up my street, Marguerite - I could polish off a plate right now - I might actually have a go at this tomorrow if I am allowed into the kitchen. Oh and btw the rascal in me would say I love things hot and spicy! Cest bon, cher! ~ Eddie

Marguerite said...

Marlene- So glad that you can get this brand, up there. Try the etouffee' mix with the shrimp. It's really superb!

Elizabeth- I'm the lucky one, when I go over to her house and she makes my favorite grilled shrimp. We only live 6 blocks apart, so this is on going. We grew up that way.

Jeni- You can adjust the spice and heat for any Cajun dish and use regular diced tomatoes in place of the hot ones. Still would be good!

Midlife Jobhunter said...

Thanks for recommendation on the mix. I have seen that brand and feel better knowing it is okay to have it in my pantry. Sounds like a great meal.

Marguerite said...

glnroz- Prejean's is one of the best restaurants around. I eat there often and love their seafood platter. That's great that you bought an accordion. Good luck and thanks for visiting!

Cloudia- You could make this dish right on your boat, with some yummy seafood. Aloha!

Eddie- Sometimes I add a chopped jalapeno pepper to really rev it up a notch! Give that a try!

Midlife- You're most welcome. Try any and all of their products. They are authentic Cajun. I would never steer you wrong!

Mandy said...

Oooh, I will have to make this one next. I normally just buy the Zatarain's Jambalaya mix instead of doing it from scratch, :-P But since your crawfish etoufee came out so great, I should try this one too. Thanks for sharing it! Happy Friday!

Basset Certification said...

This looks delicious!!! This is a brilliant recipe that I know I will be a real joy to eat. I am planning to make one for a lot of people. Thanks for sharing this. I'll definitely make this at home.