Zatarain’s Jambalaya – tips & tricks
Got Home Late from work today, so stopped into the local grocery store picked up a few items, including a box of Zatarain’s Jambalaya (Reduced Sodium) Diner Mix. Usually found in the rice isle.
1 – box Zatarain’s Jambalaya – Reduced Sodium Dinner Mix – http://amzn.to/2vR0YUX
1 – pound chicken, cut up, season with Montreal Steak Seasoning –http://amzn.to/2vQDDCB & Tony Chacherie’s –http://amzn.to/2wZgaPZ .
2 – links Richard’s Pork & Beef Smoked Sausage + 1 link Savoie’s Pork & Alligator Smoked Sausage
3/4 cup rice, 2 1/2 cups of water + 1 cup of water, 1/4 cup onion mix, 1/4 cup ketchup, 1 tbls. bacon bits
2 squirts liquid smoke, 4 shakes of Tobassco, 3 shakes Worcestershire sauce
Montreal Steak seasoning, Tony Chacherie Seasoning, 1 heaping tbls. butter
Cut up sausage and Chicken into bite size pieces, after seasoning the chicken, place chicken in a pre-heated skillet containing 1 & 1/2 tsp. olive oil. Brown the seasoned chicken, then add chicken to a rice cooker, next add the contents of the box of Zatarain’s Jambalaya Dinner Mix along with all the remaining ingredients listed above. Stir to mix up ingredients. Set rice cooker to white rice setting and let cook. Once rice cooker beeps let sit covered for 15 – 20 minutes before serving. Serve and Enjoy!