Monday, September 20, 2010

Cheater's Jambalaya & Southern cornbread

Very seldom I make a dish that is not 100% homemade, this Jambalaya recipe is one of those dishes. Jambalaya is one of those foods that takes time, I am a mother of 3 kids, one is disabled, time is not something I have much of. So in my need to cure my Jambalaya addiction I took a box Of Zatarain's and turned it into Jambalaya yummy goodness. Thus was our tasty dinner this evening!

Cheater's Beef & Sausage Jambalaya


1 Family Size box of Zatarain's Jambalaya mix
1 pound hamburger meat (not lean)
1 pound cooked Garlic sausage (sliced)
1 tbs garlic powder
1/2 tbs onion powder
1 large onion diced
2 tbs bacon grease (the grease from 2 strips of bacon put in the microwave to cook off)
1/2 tbs black pepper
1/4 cup finely chopped green pepper
1 cup chicken broth
1 1/2 cups water

1. Add bacon grease, peppers and onions to a large skillet on med. heat. Cook Onions/peppers until tender.
2. Add hamburger and mash with a potato masher until cooked through (works better if mashed fine).
3. Add all other ingredients except sausage then bring to a boil.
4. Place sausage on top of mixture, cover and reduce heat.
5. About half way through cooking stir the sausage into the rice and recover with the lid.
6. Cook until rice is tender.

Serve with Southern Cornbread recipe below!

Southern Cornbread

2 cups cornmeal
2 cups all-purpose flour
1/2 teaspoon salt
1 tbs sugar
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk
1/4 cup Vegetable oil

1. In a large bowl mix together all ingredients.
3. Coat a 12 inch cast iron skillet in Oleo then heat for about 5 minutes.
4. Remove from heat and sprinkle a very light layer of cornmeal into the bottom of the pan.
5. Pour the cornbread batter into the skillet and cook in a preheated 375 degree oven until brown and a toothpick comes out clean.

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