Jambalaya Cajun Rice with Seasoning

Item # RJRM
Price $6.00
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Net Wt. 12 oz.

Jambalaya experienced a brief jump in popularity during the 1920s and 1930s because of its throw-everything-but-the-kitchen-sink-in-the-pot composition. The dish was little more than the rice and vegetables the populace could afford, but the recipe grew from humble roots. We tried to make it even easier – we have the rice, the vegetables and the seasoning – you brown the meat you want and when that is just right – then you brown up that rice just a bit (takes off that starch) then toss in the water and seasoning and – turn done the heat – put on the lid – go take yourself a little nap and then get ready for some good eats!

Jambalaya: Rice (brown), 1 lb mushrooms (optional), 1/2 c slivered almonds, seasoning packet included, 1/4 c butter or margarine, 3 1/2 c chicken broth. Melt butter, almonds and mushrooms in large skillet; stir until almonds are golden brown. Heat over to 325. Pour rice mixture, almonds and mushrooms into greased 1 1/2 quart casserole dish. Heat chicken broth to boiling, stir in seasoning packets and add to rice mixture, stir well. Cover tightly; bake about 1 1/2 hours or until all liquid is absorbed and rice is tender and fluffy. Garnish with sauteed mushroom caps and diced pimentos.

Variation: Brown bacon (2 diced slices) remove bacon then saute mushrooms and almonds in bacon drippings. Heat over to 325. Pour rice mixture, almonds and mushrooms into ungreased 1 1/2 quart casserole dish. Bring chicken broth to a boil and then reduce heat, add 2 cups coarsely diced cooked ham, chicken, sausage, shrimp or crab, alone or in combination. The add the seasoning packet and 1 Tbsp Worchestershire sauce, season to taste. Cover tightly; bake about 1 1/2 hours or until all liquid is absorbed and rice is tender and fluffy. Serve either dish with barbequed meats such as chicken, pork ribs or blackened catfish.

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