Saturday, March 13, 2010

Jambalya-Red Beans and Rice mashup, Quick Style

While out doing the weekly grocery shopping, I came across Aidells sausages. On sale and with coupons! I tried the Chicken and Apple, Italian style with mozzeralla (both were very good in the dishes I made with them) and I also bought the Cajun Style Andouille. Ok, what should I do with THAT? First thought - Jambalaya. But I don't really have the time to make a good from scratch Jambalaya. I've had box of Zatarain's Red Beans and Rice up in the cupboard for a while, though, so I could do that, but I didn't really want to make just a plain reb beans and rice dish. Jambalaya or Red beans and rice? I like 'em both...Which should I make? Can't decide, can't decide...ok, I'll make them BOTH! Together! In one pot! know what? It was pretty good and pretty quick. My son's friend was over that night and chowed down on it big time. I sent the little bit of leftover home with him for his parents to try, but he never gave them the chance (he ate it for breakfast the next day!).
A couple of weeks later I had to make a dish for the annual Cub Scout Blue and Gold dinner and it was suggested that I make that same dish. Off I went to the store to find the mix and sausage. The good new was that the mix was easy to find. The bad news was that they were out of Aidell's...The only thing I could find was Johnsonville New Orleans Brand Smoked Sausage. While I didn't like it quite as well as the Aidell's, it did the job just fine.
I doubled the recipe, included additional rice, both canned and fresh tomato, the "holy trinity", green pepper, onion and of course oil; but not just any oil. Lard, baby, lard. You, of course, can use plain old vegetable oil if you prefer.

The resulting big pot of food disappeared quickly at the dinner, garnering praise form those that partook.

Mission Accomplished.
Jambalya-Red Beans and Rice mashup, Quick Style
Ingredients used:
6 1/2 cups of water
2 tablespoons butter,margarine, vegetable oil or lard. (DO NOT DOUBLE THIS ITEM)
2 packages Zatarain's® Red Beans and Rice
1 can of diced tomatoes
1 fresh tomato, diced
1/2 cup each celery, bell peppers, and onions, all diced.
1 package of Aidell's Cajun Style Andouille sausage, sliced, diced or whatever size cut you like (see photo for how I did mine)

On high heat, haat a large dutch oven and add the sausage. Cook while stirring constantly, until just starting to brown a bit. You should get a bit of browning on the pot's bottom from the sausage.
Remove the sausage to a bowl and add the oil and the celery, bell peppers, and onions and saute until the onions return opaque.
Add the oil, water, rice mixes, tomatoes, stir it all around and bring it all to a boil.
Reduce the heat to low.
Slap a lid on the pot and simmer 25 minutes or until rice is tender, stirring occasionally.
Serve hot.

You can also add some cayenne to it if you like it with even more of a bit more kick.



Dave said...

Looks awesome Lorence. I'm there. Got a box of Zatarain's ready to go in the cupboard.

Chicago auto insurance said...

Looks tasty. Simple and tasty Jambalaya.

Anonymous said...

Wonderful recipe! Easy and loved by my guests! I added some shrimp the last couple minutes on top. The next time I am going to bake some bread and serve it in a bread bowl! Thxs for the recipe.

Lorence said...

I'm glad you and your guests enjoyed it! I often do the shrimp addition, also sometimes add chunks of chicken thigh, whatever I Galen to have available. I've also recently found that our Kroger carries Hillshire Farms Andoullie sausage, not bad.
Thanks for commenting, please keep me posted!