Fat Tuesday’s Take on Jambalaya in Upstate New York

 

Okay so I may not know a lot about Creole cooking or Mardi Gras for that matter but I know when I make something and it is delicious and family approved and this dish hits both of those check boxes. I was inspired by the excitement and flavors of the day and didn’t want to whip out my…beads so I decided to cook a fun creole inspired dish that was kid friendly and everyone could enjoy. Fat Tuesday is about living it up and indulging in a bit of excess so we did just that in this dish, incorporating 3 different meats and making something comforting everyone enjoyed.

I typically cook with a meat on the side point of view, although my son wishes he was 20170228_180830growing up in a typical meat and potato family that is not the case. There is a lot of reasons why our family eats like this, some based on health, some environment and some personal preference, and I am not here to judge anyone and the way that they eat, I think part of what makes this SO easy in my household is my husband. I lucked out and married a man that spent 9 years as a Vegetarian so when I tell him dinner is a huge salad, he’s actually psyched! (Swoon) So when I was thinking of what to cook tonight to really do something out of the ordinary I thought why don’t I try a Jambalaya with 3 different meats and some flavors I know my family already loves. The meat trio I chose was chicken thighs, smoked sausage and shrimp which I found in a lot of Jambalaya recipes when searching online butΒ I adapted to my family’s taste.

I browned the meat first and saved the shrimp until the end because it was already cooked. I then cooked the “holy trinity” of v20170228_180820eggies in Creole cooking; celery, onion and peppers and made sure they were softened and seasoned before adding any more ingredients. Β One of the things I found that spend up the recipe was using leftover cooked brown rice that I had on hand, all the recipes I found were between 1 hour to half a day and for a busy mom that was not going to cut it. I am always looking for a way to take something delicious and cut down the cooking time to fit into a busy mom schedule and adding cooked rice did just that. This Jambalaya took just 40 mins from prep to table and that is just perfect for a weekday meal in this family!

I hope that you try this recipe for you family and they love it as much as mine, it was parent and kid approved and something delicious and out of the norm for us!

Quick Jambalaya

  • Servings: about 8
  • Difficulty: easy
  • Print

Ingredients

-4 boneless chicken thighs diced

-1 link smoked sausage (I used turkey kielbasa)

-8 ounces frozen cooked shrimp

-3 cups cooked brown rice

-1 diced red pepper

-1 diced onion

-3 stalks celery diced

-1 20 ounce jar crushed tomatoes

-2 Tsp Old Bay Seasoning

-1 tsp Coleman’s Ground Mustard

-2 Tbsp olive oil

-8 green onions diced to add after cooking is complete

-Salt and Pepper to taste

Directions

Diced all veggie and set aside until needed. Put 1 Tbsp olive oil in pan and heat, diced chicken and add to pan. Once chicken is starting to brown add chopped sausage to the pan, once sausage is browned remove meat and add 1 more Tbsp olive oil. Add chopped veggies to the pan, cook about 6 mins until softened, then add crushed tomatoes, old bay, ground mustard and salt & pepper. Stir in cooked rice and allow to cook for a few minutes. After simmering add meat back in, in the last 3 minutes add shrimp just to heat. Stir in green onions right before serving and enjoy.

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Please enjoy and let me know if you try it! I would love to hear from you πŸ™‚

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