My-a Jambalaya

1
Lauren Conforti

By
@Hutt5asl

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...

Rating:

★★★★★ 1 vote

Comments:
Serves:
8-10 (or freeze half for another meal)
Method:
Stove Top

Ingredients

  • 3 c
    white rice, dry (long cooking kind)
  • 6 c
    water
  • 1
    green bell pepper, chopped
  • 1 small
    onion, chopped
  • 2-3 Tbsp
    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-by-Step

  1. ** I save leftover meat from dinners and put them in the freezer marked for Jambalaya.
  2. Cook the rice in 6 cups water for about 20-25 minutes, or until all water is absorbed and rice is tender.
  3. Cut up the meats into bite-sized pieces. If uncooked, cook them thoroughly in a large fry pan.
  4. To the pan, add the peppers, onion & garlic.
  5. When all meats & veggies are cooked thoroughly/heated through, add the salsa. Stir well.
  6. Add in the cooked rice. Stir well & add the tobasco - as hot as your family likes it.

Printable Recipe Card

About My-a Jambalaya

Course/Dish: Chicken Beef Pork
Main Ingredient: Seafood
Regional Style: Southwestern
Other Tag: Quick & Easy
Hashtags: #spicy #cajun #one-pan




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