Jambalaya is one of my go-to comfort foods. It’s salty and savory and filled with all sorts of delicious textures. One of my favorite things about jambalaya is how easy it is to customize to fit any taste. Feel free to swap in (or out) any meats you like. Smoked sausage and chicken are particularly good in this, and I imagine shrimp would be, too. I will often throw in whatever vegetables I have on-hand to jazz this meal up. Onions, peppers, carrots, celery, broccoli, leeks...throw it in!
Now, this is not a traditional jambalaya recipe. This is a quick version, intended for busy weeknights. It involves a box rice mix that does the job, but go ahead and make your own when you have the time and you won’t be disappointed.
You will need:
Boxed jambalaya rice mix (I use Zatarain’s)
1 lb ground beef
1 lb ground spicy sausage
1 onion, chopped
6-8 sweet peppers, sliced into rings
1 garlic clove, minced
1 Tbls olive oil
Salt and pepper to taste
Green onions, diced, as garnish
Prepare the rice according to the package instructions. While the rice cooks, saute onion, peppers, garlic, salt, and pepper in olive oil until onions are almost translucent and peppers soften. Add ground meats and cook until done.
Once the rice is cooked through, add the meat and vegetable mixture to the rice pot and stir to combine. Add additional seasonings as needed. Top with chopped green onions and serve.
Pro-Tip: This makes a few hefty servings of jambalaya. Spoon leftovers into individual plastic containers and freeze for easy leftovers late on!
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