30 Minute Creole Jambalaya

Disclosure: This is a sponsored post written by me on behalf of Redpack Tomatoes for IZEA. All opinions are 100% mine.

Enjoy a little Louisiana Southern comfort with this 30 Minute Creole Jambalaya! It’s an easy weeknight meal for busy families and perfect for game day or Mardi Gras too.

Creole Jambalaya

As a mom of teenagers, I don’t usually find myself with a lot of time to cook in the evening. Our evenings are interrupted by meets, games, practice pick-ups, and other activities. I cook a lot of one-pot meals as a result.

One ingredient I cook with frequently is canned tomatoes. Tomatoes, besides being delicious, are packed with antioxidants. Among the benefits they offer is the promotion of heart health, protecting against cancer, increased energy and lower weight. As a mom, I want my family to eat healthy. Including tomatoes in our diet on a regular basis is one way I do that.

When I’m cooking for my family, I’m looking for quality products and brands I can trust. Redpack Tomatoes has been owned and operated by the same family for four generations. Family Farmed for decades, Redpack Tomatoes deliver quality and flavor that cooks have grown to rely on.

One thing I love about Redpack Tomatoes is that they always come out of the can looking like a tomato. Have you ever opened a can of tomatoes only to find they look kind of squished and a little discolored? Redpack Tomatoes aren’t deflated, and their color is vibrant. Don’t take my word for it…try them and see for yourself! A quality product makes a difference when you’re cooking, and that is why Redpack Tomatoes has been relied on by family cooks for generations.

Redpack Tomatoes are also non-GMO project verified, and are packed in non-BPA lined cans, for your peace of mind. Personally, I appreciate a company that thinks about the consumer first, and the bottom line second.

An interesting fact about Jambalaya is it can be made with or without tomatoes. Creole Jambalaya, which is what I almost always make, has tomatoes in it. Cajun Jambalaya does not. Traditionally Jambalaya does not have okra in it…usually okra is only found in Gumbo. However, I love okra and don’t really get a chance to cook with it much, so I always put it in my Jambalaya.

Now let’s get cooking. Today I am sharing with you my fast and easy 30 minute Creole Jambalaya!

First you’re going to slice your Andouille sausage and sauté in a Dutch oven. Brown it for a couple minutes and then remove it from your pot and drain the pieces on paper towels. Add your butter to the same pot, and whisk in flour slowly to create a roux. Once your roux is golden brown, add in the chopped onion, peppers, and garlic, and cook until softened. Then mix in the oregano.

Next you’re going to add your chicken broth, water, chopped tomatoes and juice, rice, okra and sausage and bring to a boil. Stir in chopped chicken, red beans, cajun seasoning, white vinegar, and worcestershire sauce and lower the heat. Cook for about 15 minutes or until your rice is tender. Season to taste with salt and pepper.

Time for dinner!

Michelle Nahom

Yields 6

30 Minute Creole Jambalaya

Enjoy a little Louisiana Southern comfort with this 30 Minute Creole Jambalaya! It's an easy weeknight meal for busy families and perfect for game day or Mardi Gras too.

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

3 tablespoons butter
3 tablespoons flour
1 yellow onion, chopped
1 green pepper, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1 garlic clove, chopped
1 teaspoon dried oregano
12 oz frozen okra, chopped
6 cups chicken broth
3 cups water
28 oz can of whole tomatoes, chopped
13.5 oz andouille sausage
3 cups chopped rotisserie chicken
1 tablespoon + 1 teaspoon cajun seasoning
2 tablespoons white vinegar
1 tablespoons worcestershire sauce
1 cup rice

Instructions

slice your andouille sausage and sauté in a Dutch oven. Brown it for a couple minutes and then remove it from your pot and drain the pieces on paper towels.
Add your butter to the same pot, and whisk in flour slowly to create a roux.
Once your roux is golden brown, add in the chopped onion, peppers, and garlic, and cook until softened.
Add teaspoon of oregano and mix.
add your chicken broth, water, chopped tomatoes and juice, rice, okra and sausage and bring to a boil..
Stir in chopped chicken, red beans, cajun seasoning, white vinegar, and Worcestershire sauce and lower the heat.
Season to taste with salt and pepper.

Cuisine: Creole | Recipe Type: Main dish

http://www.adishofdailylife.com/2016/01/30-minute-creole-jambalaya/

A Dish of Daily Life - Michelle Nahom