March 29, 2010

Chicken and Vegetable Jambalaya

Sorry, no pictures for this one. I completely forgot in my mad dash to savor this aromatic meal. The smells wafted through the house like fresh bread baking in the oven. Only these were scents of cajun cooking - Chicken and Vegetable Jambalaya.

Side note: if you've ever wondered where the term Jambalaya came from, it's possible origins are from the French word for ham, jambon. End side note.

There was no ham in this dish, and I usually only see pig in it in terms of sausage, but that's fine. No problem. No worries. We've got you covered with this here version that really spruces up a dish I always wished had more veggies. Mushrooms, squash, and tomatoes soak up the spices and flavor and some jalapenos add a bit of a kick to boot! Enjoy!

1-2 chicken breasts
1-2 cups mushrooms
1 yellow squash
1/2 can of tomatoes with jalapenos
1 box of Zatarain's Jambalaya
1/2 cup extra rice
3/4 cup water


1. Cut chicken into bite-size pieces and cook however you prefer until outside is cooked.
2. Wash the extra rice.
3. Prepare Jambalaya mix according to instructions, adding the extra rice and water.
4. After 5 minutes, add the vegetables and chicken.
5. Finish by following the box instructions, adding extra cajun seasoning if you wish (but most likely won't need to).

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