I made this thursday night and didn't get to eat it. I just had this for breakfast. Of course my recipe was different though, since I had some things on hand and not others. this recipe is simple! can't wait for dh to try. i want to add it to my tried and true. only thing is that i'll use kielbasa next time instead of the andouille. the flavor of andouille is AWESOME. you don't really need any other spices to the recipe if you use it. but the kids won't eat it, so back to the kielbasa. i like making things that i can reheat for breakfast/lunch. this one is very good for me. it also follows my no sugar/no flour rule. i double the recipe so there is enough leftover for meals during the week.
original recipe with my changes:
Baked Jambalaya
3 TBSP real bacon bits (omitted)
1/2 c celery, chopped (omitted)
1/2 c green pepper, chopped
2 TBSP Scallion, chopped (used one small onion instead)
1/2 lb kielbasa, cooked and sliced (used andouille sausage - really spicy!!)
1/2 lb ham, cooked and diced (omitted)
1/2 t dried thyme (omitted)
1 tsp cajun seasoning (i used cayenne pepper, onion powder, garlic powder, black pepper - just about a pinch of each, basil should be in there too maybe. didn't have it)
28 oz can of crushed tomatoes (used jar of ragu instead)
1 1/2 c (or 14.5 oz can) beef broth
1 1/2 c long grain rice
Bake now directions: Mix everything together in a large bowl. Put into a 9 x 13 baking dish and cook covered with foil at 375 for 1 hour.
Freeze directions: Mix everything except rice, in large bowl. Pour into freezer bag, label and freeze. Measure out the rice and put in ziploc bag. Tape it to the Jambalaya freezer bag. Thaw, mix in rice, and put into 9x13 pan. bake covered, 375 for 1 hour.
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