Tuesday, February 12, 2013

Mardi Gras Jambalaya

I wanted to make Jambalaya for Mardi Gras, in the past, I made it in the crock pot, but didn't have time for that today. So I altered my recipe just a tad, and didn't give it the slow cooker treatment.  

If you live in the KC area, I strongly suggest you go visit Werner's in Mission.  They have amazing sausage that they make in house! 

  • 1 pound Andouille sausage, sliced
  • 1 medium white onion diced
  • ½ red pepper, diced
  • 1 t minced garlic
  • 1 14oz can diced tomatoes with garlic and onion, with juices
  • 2 cups chicken broth
  • 1T. Cajun spice
  • 1t. oregano
  • 1t. thyme
  • 1 cup uncooked rice
  • **½ cup leftover spaghetti sauce

In a large pot, heat 1 T olive oil, and brown sausage andonion.
Add garlic and red pepper, until cooked.
Add diced tomatoes chicken broth, and spices, and bring to aboil.
Add 1 cup uncooked rice.
Simmer for 20-30 minutes.

*This recipe can also be made with out pre-cooking the onionand sausage, and simmering it in a crock-pot on low all day.  Add the rice 30 minutes before you want to serve. 
**This is not necessary, I just wanted to use it up.  You may want to use more tomatoes, 28oz can instead, if you don't have leftovers. 

1 comment:

  1. That looks delicous :)

    I intended on making that tonight but with shrimp, how ever turkey gyros were the meal.

    Maybe at some point this week I'll get my jambalaya.