Jambalya

I have to say one thing. I really like my job. Now, there may be many reasons for this, but one reason is the people I work with. First, we really work well together. Second, we know how to throw work parties! I’d say 2 weeks doesn’t pass without a party.

This weekend alone we had two parties. They can be for any reason at all. A couple weekends ago we had one because someone was done with final exams, retirements, birthdays, holidays, or just because. Occasionally on holidays the food at work is better than at home. So it makes working holidays not SO bad.

Anyway, this is Brannon. He comes from a Cajun family and he decided to treat us all to REAL Jambalya this week. He made a huge batch, and some of the gals made some beer bread to go with it. They used the Tastefully simple beer bread mix, but if you want to make your own, Farmgirl has a great recipe also.

The recipe that would feed a small army:

6 large yellow onions
6 jars of roasted garlic Ragu
4 green peppers
2 large sausage links
1 celery stalk
1 large bag of frozen chicken breasts
1 large box of 5 min rice (from Sam’s) or 2 large boxes elsewhere

Start off by emptying the Ragu jars into a giant pot. Then add 7 jars full of water to the pot. Add Tony’s seasoning as needed throughout the cooking process.

Turn this on a medium heat to bring to a boil. While you’re waiting for it to boil, chop all vegetables. Add to the pot and bring to a boil. Cut up the chicken and sausage, add to the pot. If you want to add shrimp or other seafood, add last because it will cook very fast and especially shrimp will shrink. When everything is boiling, add the rice. Leave the lid on for about 15 minutes, and remove pot from heat.

This entire process takes about 2 hours. If you let this sit for leftovers, the flavors really blend well together and it can actually taste better the second day.

Add more seasoning like Lowery’s or Tony’s creole seasoning if you like it spicy!

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