Jessie James Decker's Jambalaya
Im not gunna lie, when I first read this recipe, I was like, really…. a boxed meal…. with some added veggies and meats…….…. and this is in a “cookbook”?? This recipe is basically on the side of the Zatarain’s box. My food-prissy self hasn’t cooked a meal with pre-made boxed ingredients in quite some time. But ya’ll... it’s goooooood. And easy! Honestly, it’s a win, win! Sorry I doubted you Jessie.. This meal really is DELISH!
Step One: Coat your skillet with olive oil and add your cut up sausage and sauté for about 5 minutes on medium-high heat. Add your chicken meat and continue to cook till your sausage is cooked through, about 5 minutes.
Step Two: In a separate pan, drizzle olive oil and add the onions and peppers. Cook over medium-high heat until they get soft and fragrant, about 10 minutes.
Saute the onions and bell peppers together
Step Three: While both of these are cooking, follow the directions on the box to make the jambalaya mix.
Cook the jambalaya rice
Step Four: Add the cooked sausage and chicken to the cooked onions and peppers to your pot of rice. Season with salt, pepper, garlic powder, and Tony seasoning to taste. Stir, and then turn the heat to low, cover and simmer for 20 minutes. Stir occasionally. I’m not going to lie.. when I make this, I cook my rice while the meat and veggies are cooking and then mix them all together at the end. Saves time and taste the same!
DS Difficulty Rating: 2/5
Prep Time: 10 Minutes
Total Time: 30 Minutes
Author: Jessie James Decker
Cookbook: Just Jessie
Ingredients:
2 Tablespoons Olive Oil
12 Ounces Polska Kielbasa Sausage (Pork, Beef, or Turkey) Cut Into Bite-Sized Pieces
1 Rotisserie Chicken, Meat Removed and Shredded
½ Medium Yellow Onion, Chopped
½ Red Bell Pepper, Chopped
½ Green Bell Pepper, Chopped
½ Yellow Bell Pepper, Chopped
1 Box Zatarain’s Jambalaya Mix
Salt and Black Pepper, To Taste
Tony Chachere’s Original Creole Seasoning, To Taste
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