Northerly Nosh

In honor of Mardi Gras season enjoy this lovely yummy Smoked Sausage Jambalaya recipe!

Cajun Jambalaya

Serves 8

4 big yellow onions chopped fine – $1.75
about 8 cups water – free
4 cups rice – $1.99
1 bell pepper, chopped – $1.39
2-3 banana peppers, chopped (optional if you want a hot jambalaya) – $.80
3-5 crushed garlic cloves – $.40
2 bundles green onions, chopped – $1.50
About 1lb. smoked andouille sausage, chopped – $4.99
3 large chicken breasts, cut up – $4.00
salt, pepper, red pepper, onion powder – $.15

Total – $16.97
Per Serving – $2.12

Prep Day: Brown your sausage and chicken and put them on the side. Cook down the yellow onions & garlic constantly stirring (add a little water if necessary so it doesn’t get dry in the bottom of the pot) careful not to burn. Place cooled meat and onion garlic mixture in quart sized freezer bag. Place chopped peppers and green onions in another small freezer bag. Place rice in another freezer bag. Label a gallon freezer bag, place all small freezer bags in it, and freeze. Make a pantry bag of these seasonings salt, pepper, red pepper, onion powder.

Serve Day: Put sautéed meat mix in a stock pot. Then add your water (add enough water to cover everything). Season to taste and cook everything until your meat is good and tender. About 15 minutes before you’re going to add your rice put in the peppers and green onions. Add rice and bring to simmer for 15 around minutes or until the rice looks to be getting cooked. Take a big spoon and turn the rice over once(you only want to bring the bottom to the top). Leave over low heat until your water is all out and the rice is tender. You’ll have your Jambalaya. Serve it with french bread and a salad.