Hey, it’s two for one day! I told you I would share my jambalaya recipe and here it is. This one is very easy, and at least two of the animals go wild for it. (My littlest and middlest don’t really like the spice, even though I try to tone it down as much as possible. I let them eat Spaghetti O’s on jambalaya night.)
Take a box of this. We usually buy the family size (and then I often double it so we can have some leftovers. My oldest likes it cold in his lunchbox at school) so I’m giving you the amounts for that. If you want to make the smaller size you’ll have to figure out the ratios on your own. Basically you’re going to follow the instructions for making jambalaya from the back, with a few modifications.
The Animal’s Version of Zatarain’s Jambalaya
1 family size box Zatarain’s New Orlean’s style Jambalaya Mix (make sure to get the one with rice – I’m not sure these instructions work with the noodle kind)
1 to 1½ pounds kielbasa (we use polish sausage or kielbasa, but you can use just about anything – sausage, chicken, ham, shrimp, or a mixture of any or all of these)
4 cups water
½ cup V-8 (the original tomato-based vegetable variety. I wouldn’t use the spicy kind unless you’re really into spciy)
2 tablespoons vegetable or olive oil (optional – don’t use this if you’re using sausage or other meat with a high fat content)½ cup white rice (any varity – this is our favorite)
Cut meat into bite-sized pieces.
In a 2½ quart saucepan, combine water, V-8 and oil (if using) and bring to a boil. Add Zatarains mix, rice and meat; return to a boil.
Reduce heat, stir, cover and simmer for 25 minutes or until most of the water has been absorbed. Remove from the heat and let stand 5 minutes. Stir and serve.
Very easy, only 1 pan to wash. Serve with mixed veggies or a salad and the only thing you’ve had to work at is cutting up the meat. Hey, you made dinner. Way to go!