Simpler Jambalaya

Once upon a time, I decided I wanted to try jambalaya. I went on a hunt. Oh my goodness, there are so many recipes. Also, so much protein. Back when I was trying to find a recipe for this, I don’t think I even drove a car, which made grocery shopping, impulse-wise, a little difficult. Calgary Transit is in no way speedy…you’ll get there, but it won’t be fast – a 10 minute drive can take 45 minutes and at least one transfer, if not two, and on a Sunday? Forget it!

I ended up finding a recipe that only used Kielbassa sausage, instead of sausage, chicken and shrimp. With all three of those included, considering meat prices in Canada, it had better feed the family for at least 3 days….and it doesn’t.

This is a recipe I’ve been using so long, I no longer refer to a recipe, which is a fortunate thing, since, again, I have no idea where I found it, or what I searched to find it. To whomever published this recipe originally, my heartfelt thanks!

Ingredients:

  • 1 ring of Kielbassa (or a couple sticks of Farmers’ sausage or mild Italian sausage or whatever sausage your little heart desires), cut into coins
  • 1 28oz can of tomatoes, drained but don’t get rid of the juice, we’re using it
  • 2 TB of hot sauce, your choice which, I use Frank’s
  • 1-2 cups of chicken broth
  • 1 medium onion, chopped
  • 1-2 tsp minced garlic
  • 2 bell peppers, cut into strips
  • Rice or a really good loaf of crusty bread on the side

In a Dutch oven, brown the sausage. When basically done, add the onions and cook a little bit – don’t brown, though. Add the garlic, pepper strips, and tomatoes.

Pour the tomato juice back into the can. Fill the can with chicken stock and pour into the pot. Add the hot sauce. Since I normally cook with a wooden spoon, I just fill the wooden spoon with hot sauce twice & call it good.

Let this cook over low to medium heat for 20 minutes or so….until the onions are cooked or until the rice is done if you are using.

If you want, you can just cook the rice in the liquid for this, which I used to do, until my daughter, who is a nut for sauce (90% of my fridge space is taken up by sauces), requested that I cook the rice separately so as to give her more sauce. The things we do for our kids. 🙂

I have been making this for probably 10 plus years and recently did make a batch with some chicken in it….I didn’t find it added any more flavour to the dish, so I have reverted back to my regular recipe and regret nothing!

Spring in Calgary! Good times!

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