Ingredients: |
Ingredients: 1 12-oz. Box Family Size Box of Zatarans
Jambalaya Rice Mix
2 6.4-oz. pkgs. Knorr Cajun Sides (Red Beans
and Rice)
8 Chicken Breast Tenders, Boneless/Skinless
1/4 c. Oil
1/2 pkg. Hillshire Farms Little Smokies (Cut
Into Thirds)
1/3 c. Yellow Onion, Diced
1/3 c. Red and Green Bell Pepper, Diced
Creole Seasoning (Tony Chachere's or Emeril's)
Salt/Pepper to Taste
8 Pods of Fresh Okra
8 Fresh Roma Tomatoes, Diced
1 Ear Fresh Corn Cut From the Cob
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Directions: |
Directions:*Note: If fresh vegetables are not available, you can use 2 cans of Margaret Holmes Tomato, Okra and Corn Mixture. You can also use full-size smoked sausage, sliced and cut in halves instead of the Little Smokies. Heat oil in large skillet. Season raw chicken tenders with Creole Seasoning, add to skillet and cook until no longer pink. Remove tenders and cut into small pieces and return to skillet. Add cut up smoked sausage to chicken then add diced onions and pepper. Stir-fry the meat and vegetables until the onions are transparent and meat is slightly browned. In a separate large skillet with cover, prepare box of Zataran's according to package directions ( takes about 25 minutes to cook). About 5 minutes into boiling the rice add sliced fresh okra, fresh tomato and corn then cover and lower temperature to med low. The Knorr's brand only takes 10 minutes so I usually just used the canned Tomato, Okra, and Corn instead of fresh. Note: If using canned vegetables, hold off adding to rice until you add the meats. About 5 minutes before the rice should be done, add the meat to the rice mixture and stir. Cover and keep on med-low temp until done. Serve immediately or add to crock pot and keep warm for serving later. Make it a casserole by spooning mixture into 13 x 9'' glass dish (buttered) then cover with 4 oz. Cheddar and Monterrey Jack cheese and bake at 350 degrees until cheese is bubbly. |
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