Tammy’s Jambalaya Recipe
Ok – I don’t use exact measurements… LOL I originally got this recipe from a wonderful lady who used to shop in my bookstore. She was a displaced chef thanks to Hurricane Katrina. When we talked, she asked if I wanted to know how she made it in the restaurant or at home. I said at home of course! Then after I made it once, I changed it to suit my family. I changed it quite a bit… so now it’s my jambalaya – sort of!
So – I use a HUGE pot to cook this in…
Use 2 boxes of Zatarain’s jambalaya – just the regular jambalaya
1 cup of white rice
some chopped onion and green pepper (if you want it)
shredded chicken (one can of chunk chicken or 2 breasts shredded)
tomato sauce (small can)
2-3 tablespoons ketchup
Follow the instructions on the Zatarains box to know how much water to put in the pot – PLUS 2 cups of water.
toss the onion and green pepper in the water while it comes to a boil
while waiting for that, saute the sausage just so that it browns nicely
dump the sausage (grease and all) in the water
toss in the shredded chicken, the zatarains rice, and the white rice
follow the instructions on the box for cook time – but stir it more often than the box says or it will stick
when it’s almost done, add in the can of tomato sauce and ketchup, stir well
The ketchup adds a little bit of sweet into the spicey mix… if you want the full heat, don’t add the ketchup
and that’s it – it’s super yummy!