my-a jambalaya
This is an easy Jambalaya that I make whenever I need to use up leftovers... especially when I have shrimp available. Can't have Jambalaya without shrimp! So, this is a versatile recipe that changes slightly each time I make it. I've been told that Jambalaya means "jumbled mess"! You would basically throw leftover meats/veggies in a pot at the end of the week, add rice & hot sauce...
prep time
cook time
method
Stove Top
yield
8-10 (or freeze half for another meal)
Ingredients
- 3 cups white rice, dry (long cooking kind)
- 6 cups water
- 1 - green bell pepper, chopped
- 1 small onion, chopped
- 2-3 tablespoons minced garlic
- - tabasco sauce (to taste)
- 1 small jar salsa, medium or hot
- - **************************
- - use any or all of the following, depending on what you have on hand:
- - - shrimp (shelled, deveined, tails off)
- - - pork (loin, chops)
- - - sausage (sweet &/or hot)
- - - chicken (white or dark meat is fine)
- - - beef (roast, not ground)
How To Make my-a jambalaya
-
Step 1** I save leftover meat from dinners and put them in the freezer marked for Jambalaya.
-
Step 2Cook the rice in 6 cups water for about 20-25 minutes, or until all water is absorbed and rice is tender.
-
Step 3Cut up the meats into bite-sized pieces. If uncooked, cook them thoroughly in a large fry pan.
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Step 4To the pan, add the peppers, onion & garlic.
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Step 5When all meats & veggies are cooked thoroughly/heated through, add the salsa. Stir well.
-
Step 6Add in the cooked rice. Stir well & add the tobasco - as hot as your family likes it.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Beef
Category:
Pork
Tag:
#Quick & Easy
Keyword:
#spicy
Keyword:
#cajun
Keyword:
#one-pan
Ingredient:
Seafood
Culture:
Southwestern
Method:
Stove Top
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