Jambalaya with Sausage

Once or twice a year, I am able to get sausage super cheap at Publix by pairing coupons with a sale (BOGO). I have been using http://www.southernsavers.com to match coupons with sales for years now. I think the website/app is a wonderful tool to help save lots of money. It certainly helps me stick to my grocery budget.

By getting the sausage for a steal, I was able to make this batch of Jambalaya with Sauce for under $5. Thrifty. It’s a super easy recipe that makes plenty to have again another day.

Using the frozen vegetable seasoning blend is very convenient and helps get dinner on the table in about 30 minutes. Great for a weekday meal.

Jambalaya with Sausage

12 ounce package rope sausage (I used Hillshire Farms Beef Smoked  Sausage, but Andouille sausage would be perfect)
10 ounce package frozen vegetable seasoning blend (I used Publix brand with onions, celery, sweet red & green peppers, and parsley)
4 cups (32 ounces) chicken broth
14.5 ounce can diced tomatoes (with their juices)
2 cups long-grained white rice
2 teaspoons Worcestershire sauce
1 teaspoon your favorite Cajun seasoning mix (homemade or store-bought)
1/8 teaspoon ground cayenne, or to taste

Slice the sausage into 1/4-inch slices. Cook over medium-high heat in a large soup pot until evenly browned. Remove the sausage and drain on paper towels. Set aside.

Add the frozen vegetable seasoning blend to the hot sausage drippings. Cook, stirring often, until heated through, about 5 minutes. Add the chicken broth, diced tomatoes, rice, Worcestershire sauce, Cajun seasoning mix, and cayenne to the pot. Stir well and bring to a boil. Cover the pot and reduce the temperature to low. Cook 20 minutes or until rice is tender and all the liquid has cooked out. Fluff with a fork and serve.

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Vegetable Jambalaya with Black Eyed Peas

vegetable-jambalaya-with-black-eyed-peas

Happy New Year!!

I’m not feeling too hopeful as 2017 starts. I am trying to counteract my bleak outlook with a New Year’s tradition for good luck, eating black eyed peas. This Vegetable Jambalaya is a delicious delivery system for black eyed peas. This recipe makes a big batch so there will be plenty to share with family and friends or to have for leftovers. I don’t recommend freezing leftovers, though. Upon reheating, the rice gets really mushy.

Serve the Vegetable Jambalaya with Blacked Eyed Peas with crusty bread and a salad for a complete meal.

Vegetable Jambalaya with Black Eyed Peas

3 tablespoons canola oil
1 large onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 carrot, peeled and diced
1 red bell pepper, cored, seeded and diced
1 green bell pepper, cored, seeded and diced
1 14.5 ounce can black-eyed peas, drained
1 15.5 ounce can diced tomatoes, with their juices
3 1/4 cup vegetable broth
1 teaspoon dried thyme
2 teaspoon paprika
1/8 teaspoon cayenne, or to taste
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 bay leaf
2 medium zucchini, diced
1 1/2 cups uncooked long grain white rice
2 tablespoons chopped flat leaf parsley (optional)

Heat oil in a large, heavy pot over medium heat.  Add the onion and cook until softened, about 10 minutes. Add the garlic, celery, and carrots.  Cook, stirring, 1 minute longer.

Add the bell peppers, black-eyed peas, tomatoes with juices, vegetable broth, dried thyme, paprika, cayenne, salt, pepper, and bay leaf.  Increase heat to medium-high and bring to a boil.  Reduce heat to medium-low and cook, partially covered, for 10 minutes for flavors to blend.

Add the zucchini, turn heat back up to medium-high and bring the mixture to a boil again. Stir in the rice, cover, reduce heat to low. Cook for 20 minutes. Do not lift the lid or stir the jambalaya. After 20 minutes, check to make sure all of the liquid has cooked out. If some liquid remains, replace lid and cook a few more minutes or until all the liquid is gone. Be careful not to burn the bottom of the jambalaya. Remove bay leaf, fluff jambalaya with a fork, and mix in the chopped parsley, if using.