When Therese and I moved a year ago, a Therese’s friend Rochelle sent us a bunch of McCormick products. I’ve been using many of the herbs and spices that were in that package, and loving them (of course). But it was only recently that I thought I should try out some of the mixes that were included. Most recently, that meant making a jambalaya that we really loved (thanks again, Rochelle!). Unfortunately, it seems that McCormick (already!) no longer makes or sells this spice mix. But I’m sure it wouldn’t be too hard to come up with something to substitute for it.
Anyway, I wasn’t too keen on the proportions, so I decided to follow my instinct. I know everyone is crazy about eating spicy food nowadays, and while I like a little zing to my food now and then, I am not into burning my lips off. So, fearing that this mix might pack a little more heat than would be comfortable, I made some changes. I doubled the amount of meat and vegetables, but kept the liquid and spice (obviously) the same.
Sausage, Chicken and Shrimp Jambalaya
2 tbsp. olive oil
2 cups chopped onion (1 large onion)
1 cup chopped celery (2 celery ribs)
1 cup chopped red pepper
1 cup chopped zucchini (1/2 large zucchini)
1 lb. boneless chicken thigh, cut into 1-inch cubes (4 chicken thighs)
1 package McCormick® Gourmet Smoked Sausage & Pepper Creole Jambalaya Recipe & Seasoning Mix
1-1/2 cups unsalted chicken stock
¾ cup water
1 small (14 ounce) can marzano tomatoes, with liquid
1 cup Whole Foods Wild Rice mix
½ pound (about 1 dozen) uncooked shrimp, peeled and cleaned
So first I chopped all my vegetables, got my large saute pan warmed over a medium flame, added the olive oil, and when that was hot, the vegetables. I thought the zucchini would be a nice addition to the mirepoix, to give the dish a little more color and more vegetable flavoring (let’s be honest, with three different kinds of meat in this dish, it is pretty meat-centric).
When the vegetables were fairly well cooked, after 5 minutes or so, I stacked up the vegetables in one half of the pan, and used the other pan for browning the meat, first the chicken, and then the sausage. When the meat was well browned, I mixed it all together, marvelling that it was already starting to look like a quite substantial dish.
Then I added the uncooked rice and the spice packet, and stirred it up. Wow, how different it looked!
Finally, I added the liquid, gave it a stir, and raised the temperature to bring it to a boil. When it began to boil, I put the lid on it, and lowered the burner to just let it simmer. After 40 minutes, I added the shrimp, gave it another stir, and let it cook for another 7 minutes.
Here is my result.
We loved this jambalaya. This was one of those times when we were glad that there is just the two of us at home, because it was awesome to have leftovers for lunch the next day! Thanks again to our friend Rochelle for helping us make a special dinner!