Wednesday, August 27, 2008
Quick & Easy Week Night Jambalaya
I have a great homemade Jambalaya recipe that my family just loves, but when you work as late as I do and my husband even later you want a quick and easy gut busting meal in a hurry. So when I have a craving for Jambalaya this is my go too recipe.
8 oz. Jambalaya Mix (I use Zatarain’s)
1 Boneless Skinless Chicken Breast (Cut into bite size pieces)
1 Kielbasa (Cut into bite size pieces)
1 Tbs. Sour Cream
1 Small can of corn kernels or 1 handful of frozen kernels
2 Tbs. Oil
2 1/2 Cups Water
Heat a large frying pan with some EVOO (extra virgin olive oil) and cook the kielbasa until golden brown, move the kielbasa to the edge of the pan and place the chicken in the center of the pan and cook until no longer pink. Add the water and bring to a boil, stir in the Jambalaya mix and bring it back to a boil. Reduce heat, stir, and cover and simmer over low heat for 25 minutes. Remove from heat and let stand for 5 minutes. Stir in the sour cream and serve.