Wednesday, February 22, 2012

Jambalaya, Part 1

I made jambalaya the other night with a handy packet of jambalaya seasoning. I browned an entire chicken kielbasa sausage, cut into one-inch slices in 2 T. of butter, then added 2 1/2 cups water, 1 1/4 cups brown rice, 1 1/4 cups crushed tomatoes, 1/2 of a green pepper, chopped, and one carrot, peeled and chopped. I brought all that to a boil, and let it simmer for about 25 minutes, and then added a cup of cooked, diced chicken. Then I let that simmer about 20 more minutes. After tasting, I added about 1 tsp. of salt and some ground pepper.

The dish was great, and got better as it cooled off -- at first, it was lava hot! It wasn't spicy, either. Also, it tasted good cold the next day.

So now the question is, how do we make it without the seasoning packet? The ingredients seemed to include dehydrated versions of garlic, onion and peppers... and "spices". We may have to experiment to figure out what those include!

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