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Ingredient
Easy jambalaya/red beans and rice
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Chef :
Chef BryceEasy jambalaya/red beans and rice
I love Cajun food and this is using what I have in house and the garden. It’s a cross between red beans and rice and jambalaya. This is in no way your normal technique but it is absolutely delicious and easy.
Ingredient
Food ration :
3 to 4 servings
10 oz
rotel not drained (I’ll add the juice to the pot and then fine dice the tomatoes and then add them)
2 1/2 cups
chicken stock (more if needed)
Tsp
oregeno
Tsp
thyme
1/2 tsp
cayenne if you like it spicy
Cooking instructions
* Step 1
Sauté the sausage and set aside
* Step 2
Add jalapenos and onions, sauté until really soft and add the garlic until fragrant
* Step 3
Add rotel, chicken stock,beans sausage and seasonings and bring to a boil, cover and lower to simmer for about 30 to 45 minutes
* Step 4
Check for seasoning and then mash the mixture with a potato masher until it thickens.
* Step 5
Take you rice and break it up in a bowl until separated then add the rice and simmer low for another 15 to 20 minutes covered, Serve with green onions and bread or saltines.
Note: if there is a photo you can click to enlarge it
Tag
Rice
rice
link Cajun sausage (8 oz) diced
rotel not drained (I’ll add the juice to the pot and then fine dice the tomatoes and then add them)
drained red beans or kidney beans
chicken stock (more if needed)
large fresh jalapeños finely diced (1 jalapeño for less spice)
oregeno
Thyme
cayenne if you like it spicy
Creole/Cajun seasoning
par cooked minute rice (2 of the small cup microwave minute rice)
large minced garlic cloves
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