Prep Time: 10 minutes
Cooking Time: 35 minutes
This recipe was modified from a Good Housekeeping recipe for making Christmas Gifts. Being Cajun, I modified it to match the flavors that I know from Louisiana.
Dry Ingredients:
1 cup uncooked long-grain rice (parboiled preferred)
1 Tablespoon dried minced onion
1 Tablespoon dried green pepper flakes
1 Tablespoon dried parsley flakes
3 Tablespoons beef bouillon granules
1/2 teaspoon salt
1/2 teaspoon garlic power
1/2 teaspoon ground black pepper
1/4 teaspoon dried crushed red pepper (to taste)
Other Ingredients:
1 cup of cooked, cubed chicken breast (boneless)
1 cup of sliced, smoked sausage (cured ham would do)
8 ounce can of tomato sauce
3 cups of water
Add the dry ingredients, 3 cups of water, and can of tomato sauce to a 2-quart sauce pan and bring to a boil. Stir in the cooked meat, cover, and reduce heat to low (simmer). Continue cooking on low heat for 20-25 minutes. Remove from heat, stir, and let sit for 5-10 minutes (the excess liquid should absorb into the rice as it sits).
This recipe will make about 6 servings (or will serve 2 Cajuns ;-).
Some prefer to use cast iron when cooking jambalaya because some believe it transfers heat evenly whereas others prefer cast iron out of tradition. The recipe is so easy, it will work in just about any pot with a lid. The key is to make sure you set the heat to low and that you stir at least once during the cooking time.I have not tried this recipe in a rice cooker, but I bet it would work.
