Jambalaya Recipe - Easy Mardi Gras Jambalaya - LGCM

Ingredients

• Brown Rice
• Stewed Tomatoes
• Tomato Juice
• LGCM’s super special Cajun seasoning
• Protein – at a minimum Andouille Sausage, and more if you like (keep reading to get ideas.)
• The Cajun “Holy Trinity” of yellow onion, green pepper, and celery to chop and sauté as your mirepoix or flavor base!
• Garlic, what some Cajuns call “The Pope” to add a little oomph to that Holy Trinity.
• Butter, to cook in, although you can use vegetable oil if you prefer.
• Shrimp! Cooked shrimp is a great addition to Jambalaya and super easy to toss in to the dish.
• 2 cups uncooked brown rice
• 14.5 oz. stewed tomatoes
• 11.5 oz. tomato juice
• 2 tbsp. Cajun seasoning
• 1 package Leahy’s Andouille Sausage (1.25# package – sliced into 1″ pieces)
• 1 LGCM Jambalaya Kit (contains 2 cups brown rice, stewed tomatoes, tomato juice, and Cajun seasoning)
• 1 Yellow Onion (chopped)
• 1 Green Pepper (chopped)
• 2 Celery Stalks (chopped)
• 3 Garlic Clove (minced)
• 4 Tbsp Butter
• Turn the heat down to low and let the mixture simmer for 25 minutes, until the meat is heated and entire mixture is warm. Stir occasionally to prevent scorching and encourage even heating.
• Remove from heat and enjoy!