The cornerstone of the
Cajun tailgate,
jambalaya is easy to make if you do it from
the box (click
here for
a homemade recipe).
For the boxed variety, I have found
that Zatarain’s is the only way to go.There are directions on the box, but I vary
them. This will feed 15 normal people
or ten really hungry people.
Time Required: Less than 1 hour
Skill Required: Minimal cooking
skills needed
Ingredients:
Three boxes of Zatarain's Jambalaya
mix
7 1/2 cups of water
Tabasco Sauce, cayenne pepper,
Cajun seasonings
2 pounds chicken breast
2 pounds of chorizo sausage (or kielbasa,
bratwurst, it does not matter as long as
it is not Italian sausage)
1 pound shrimp, completely peeled
Steps:
Boil the water.Add Tabasco
sauce, cayenne pepper, and any other Cajun seasonings you can
find. The more cayenne you add, the hotter it will be.
When the water boils, add the
rice and seasoning pack from the box.Add the meat as well. You do not need to cook the meat in advance; doing this
will give you dried-out chicken and shrimp.The chicken will cook, trust me.If your shrimp comes pre-cooked, don’t add it until there
about five minutes of cooking left.The sausage can go in pre-cooked, it won’t dry out.
Let
it boil again, then turn the heat down and cook it for about 20
minutes. It can be served up right away.
