Happy Valley Chow

gour-mand (noun): one who is excessively fond of eating and drinking


My mother went on her annual mission trip to Mississippi to help build houses. She was kind enough to bring me home a really simple and delicious jambalaya mix (Cajun King) that I decided to try out the other night. I decided to do a andouille sausage, shredded chicken and shrimp jambalaya. She also got me a bottle of Slap Ya Mama cajun seasoning, that I tossed the shrimp in. It turned out really great and it made for a quick meal. Not to mention that I got to use my enamel dutch oven again, which I'm starting to fall in love with...not as much as my girlfriend :). I'm not sure if they sell this stuff in chain grocery stores or not, but you can always order online if you so choose.

The name speaks for itself :)
  • 1 - 1.25 oz pkg Cajun King Jambalaya Seasoning Mix
  • 1 3/4 cups water
  • 3 tbsp butter
  • 3 andouille sausages, sliced
  • 1 lb chicken breasts, cooked & shredded
  • 1/2 lb shrimp
  • 1 cup Uncooked white rice, not instant!
  • 1 - 8 oz. can Tomato Sauce

Re-hydrate seasoning mix by combining it with 1 3/4 cups of water, stir until well blended. 

Melt butter into a large enamel dutch oven (or whatever pot you like, but dutch ovens work great for this dish). Add in the sausage and brown, scrapping the bottom of the pot to remove the chips of deliciousness. Add in the rice and saute until brown. After the rice and sausage has sauteed for a few minutes, add in the re-hydrated mixture and tomato sauce, stir to incorporate and bring up to a simmer. 

Cover and cook for 15 minutes (Don't remove the lid until 15 min has gone by!!) After 15 min, stir in the shredded chicken and shrimp, return lid and let simmer for another 15-20 min until shrimp is cooked. Enjoy!

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