Simple Jambalaya

Traditional Jambalaya has a ton of different spices and ingredients, and can seem a little scary to make. So here's my simple and cheap version thats perfect for when you need something you can make quickly and keep in the refrigerator all week.

Im choosing to keep my rice separate because I don't want it to get mushy throughout the week, but if you're cooking for multiple people and eating it right away, feel free to just mix it right in to the rest of the jambalaya.

Here's what you'll need:

• 1 1/2 Cups White Rice (3 Cups Cooked) $0.64
• 12 oz Smoked Andouille Chicken Sausage $5.00
• 16 oz Can Diced Tomatoes $1.00
• 2 Cups Reduced Sodium Chicken Broth $1.49
• 2 Cups Okra $1.92
• 1 Medium Yellow Onion $1.09
• 1 Green Bell Pepper $1.00
• 3 Large Stalks Celery $0.75
• 3 Cloves Garlic $0.10
• 1 tsp Paprika $0.05
• 1/2 tsp Cayenne Pepper $0.07

Serving Size: 1 1/2 cups Jambalaya + 1/2 cup Rice

Total Servings: 6

Price Per Serving: $2.37

Nutrition (per serving):

      Calories: 262

      Carbs: 40 g

      Fat: 4 g

      Protein: 16 g

Start off by cooking your rice. If you have a rice cooker, just use that. Otherwise add the rice to a pot and add in 2 1/2 cups of water. Bring to a boil and then reduce heat to medium low and let simmer and until the water is absorbed (about 15-20 minutes). Make sure to watch it to make sure the rice doesn't burn.

Next, dice the celery, onion, bell pepper, and okra, then mince the garlic. If you need help with this, you can refer to my Turkey Chili recipe for more detailed instructions. For the okra, just chop off the top and then cut into about 1/4 inch thick pieces. 

Heat a pot over medium high heat and add about a tablespoon of whatever oil you want to use. Once heated, add in the celery, okra, bell pepper, onion, and garlic. Cook for about 10 minutes until the vegetables begin to soften.

While the vegetable are cooking, cut the sausage into thin medallions. The sausage I'm using is already cooked, so if you're using a different kind of sausage, you may need to cook it separately first. Once cut, add it in with the vegetables and cook for an additional 5 minutes.  

Finally, add in the diced tomatoes, chicken stock, paprika, and cayenne. Then reduce heat to medium low and let simmer for about 20 minutes. 

Thats it! Keep the rice and jambalaya in separate containers in the refrigerator so it doesn't get mushy, then combine them when you're about to eat. 

Happy Cooking!