I suppose I should really call this Northern Girl’s Jambalaya, as I am no southern belle. I am Canadian ergo I am *almost* as northern as you can get.
Which means that true to the south jambalaya is something that I have never even seen let alone tasted.
And yet, here I am posting a jambalaya recipe. Please don’t throw stuff at me.
But just because this is a Northern Girl’s Jambalaya it does not mean it lacks in heat. It’s not a southern belle’s recipe that was handed down from her grandmother but it is tasty and soooo easy. It makes the perfect weeknight meal as it throws together in no time, and if you have the meat made up ahead of time (as I often do) all ya gotta wait for is the rice to cook. Which rocks my socks. Because girlfriend is tired after working all day and then coming home and doing farm work. Girlfriend needs warm, comforting and super easy weeknight meals. This is it.
You Will Need:
2 tablespoons of butter
1 cooking onion diced
2 ribs of celery chopped
2 cloves of garlic minced
1/2 cup of bell pepper diced
16 oz of canned diced tomatoes with juice (buy here)
1 1/2 cups of chicken stock
2/3 cup long grain white rice (you can use brown if you prefer just adjust cooking time)
1 teaspoon dried basil
black pepper to taste (I use about 1/4 teaspoon)
1/4 cup hot sauce (this is the one I use)
1 bay leaf
2/3 cup cooked and crumbled (or sliced) sausage (I use a spicy sausage. You can use whatever you prefer)
2/3 cup shrimp peeled and cooked
2/3 cup cooked chicken shredded
Step 1: In a medium sized pot add butter, onion, celery, garlic, and bell pepper. Fry on medium low heat until the onions start to turn translucent. About 5 minutes.
Step 2: Add the canned tomatoes, chicken stock, rice, basil, black pepper, hot sauce, and bay leaf.
Step 3: Bring the mixture to a boil, then cover the pot with a lid and turn the heat down to low. Cook for 20 minutes.
Step 4: Once the rice is cooked through stir in the meat. Allow to warm for a few minutes, then serve.
This recipe is extremely fast if you have the sausages and the chicken already cooked. Every week (usually on Sunday) I roast a chicken, which gives us several meals throughout the week. This recipe is a great one for using up leftover chicken. If you don’t have them precooked, just dice up some raw chicken breasts and fry while the rice is cooking. Same with the sausages.
You can use ham in place of the sausages if you prefer.
Tip: barbecuing the sausages or even the chicken or shrimp adds a wonderful smokey flavor the the jambalaya.
4 easy steps, 1 tasty meal. Serve with a fresh salad, and top the jambalaya with some shredded old cheddar cheese. Because cheese highlights everything.
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