How to Make Jambalaya
At first thought, you might think of Jambalaya as a Louisiana and New Orleans dish but in the Lowcountry, this one is a staple for us as well. This spicy one-pot dish is perfect for a busy weeknight.
While it’s not hard to make Jambalaya from scratch, it’s more time-consuming and expensive once you get all the spices. And for me, ain’t nobody got time for that. I used smoked sausage but you can use any protein. I just happened to have smoked sausage in the fridge. I did brown my sausage before adding it into the Jambalaya but you don’t have to do that. This can truly be a one-pot dinner. We loved this one and my only regret was that I didn’t make cornbread to go with it.
Product Used
Boy will this it have you jumpin' and jivin'! Just add water to the rice and spice mix, and your choice of andouille or kielbasa sausage, chicken, or shrimp, or all three! Mmm, mmm. Now dat's dog-gone delicious! Just the right amount of heat to keep you interested, but not enough to stop you from cleanin' your plate. Ya'll gawn want seconds of dis one! Great with Aunt Maggie's Sweet Cornbread made in mini muffin pans. Feeds 4 to 6 hungry ones, depending on how mucha dat meat you add.
Started in 1994, this brand has been a Charleston staple. They wanted their products to taste like the best chef in Charleston made them. They wanted tourist to not only take home the flavor of Charleston but a bit of the Lowcountry culture. From sauces, soups and batters, this company offers award-winning culinary delights. Impress your friends & family at your next dinner party with an authentic Lowcountry dish that will make them think you slaved for hours in the kitchen.
