Here is a Jambalaya recipe That Craig and I adapted using what we had on hand.
We like hot food and I hate bell peppers, so I always substitute anacho or jalapenos. This was delicious if you have a cool beverage to go with it.
Olive Oil (or 2 tbsp. Butter)
5 Hot Links (or Andouille sausage)
1 TBSP Paprika
1 TBSP cumin
1 TBSP Cajon’s Choice Blackened seasoning
1 Bay Leaf
1 teaspoon sea Salt
1 Large diced tomato (or 1/2 cup diced tomatoes)
4 halved Jalapenos ( or yucky large bell pepper…ick)
2 stalks celery
1 $5.oo Bag of frozen shrimp ( 1 pound)
1/2 small brown onion
So the next two ingredients you will have to choose the best way for you.
If you don’t have the time to cook, buy frozen brown rice from Trader Joes or Fresh and Easy. It is wonderful, organic and handy. But, if you have the time to cook your own rice into the jambalaya, then use brown rice. Either choice, I mix the rice and chicken stock into the jambalaya and cook it accordingly.
2 packages frozen cooked brown rice and 1-2 cups chicken stalk
Ready in a minute
1 cup brown rice and 2-3 cups of chicken stock
( of course you have to cook this in the jambalaya 45 minutes)