Sunday Start: 05/14

Happy Mother’s Day!

Today is a special day to show all the mothers you know some love. Be grateful for the beautiful woman or women you have in your life because there is only one of them. Remember that Mother’s Day is only one day out of the year, devote more of yourself to show the special people in your life that you care. I want to share my famous Jambalaya recipe with you guys and gals. Simple yet savory and delicious.

Ingredients:

Olive Oil

2 Bell Peppers (1 Red/1 Green)

1 White Onion

1 Celery Stalk

1 Tomato

Zatarains Jambalaya Mix (Original)

Shrimp (Medium size, 40 count)

Chicken Breast (Skinless and Boneless)

Hot Andouille Sausage

Seasonings:

Creole Seasoning

Thyme leaves

Oregano

Cooking Instructions:

First, dice the whole tomato, red and green bell pepper, white onion and celery stalk. Rinse and cut the chicken breast and hot andouille sausage. Peel the tail from the shrimp and then rinse. For this recipe, you will need five pots in total (or you can rinse and re-use the pans that you already have) one pan for the sausage, one pan for the shrimp, one pan for the chicken breast, one pan for the vegetables and one big pot for the Zatarains Jambalaya Mix.

Add 2 tbsp. of olive oil to the pan, add seasonings and sauté the onion, celery stalk, bell peppers, add the tomato for the last minute.

Sauté the shrimp, the hot andouille sausage and the chicken in separate pans. Add 2 tbsp. of olive oil and 1 tbsp. of each seasoning to each of the meats.

Add 3 cups of water to the big pot, bring to a boil before adding the Zatarains Jambalaya Mix. After adding the mix, add the cooked vegetables, add the cooked shrimp, add the cooked chicken and add the cooked hot andouille sausage, reduce heat and simmer on low for about 15-20 minutes. If there is any remaining water, pour in the down the drain.

Let stand for 5 minutes. Fluff with fork and serve.

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