August 12, 2010 at 11:49 am Leave a comment


1 chicken breast, cut up
12 inches kielbasa, sliced (1/2 store bought package)
1  dozen medium shrimp, peeled and deveined (or more)
1 green bell pepper, diced
1 large onion, diced
2 ribs celery, diced
2 cloves garlic, minced
1  14 ounce can diced tomatoes
1 cup chicken stock (or fish stock)
1 cup water
1 cup rice
1 teaspoon oregano
1 bay leaf
salt, pepper, and cayenne

brown kielbasa over high heat to render some fat
add chicken and brown
add onions, peppers, garlic, and celery and cook until tender
add some salt, pepper, oregano, and cayenne
add canned tomatoes, stock, and water
stir, bring to a boil
add bay leaf
add more seasoning if needed
bring to a boil
lower heat to simmer
add rice, stir, cover and cook for 15 minutes
then add the shrimp and cook for another 5 minutes

remove bay leaf

The Small Batch Version
It’s not exactly a small batch version; it’s just preparing the recipe in a way so it can be frozen in single serving portions to be enjoyed in the future.

Cook the jambalaya as written, but omit the rice. Then portion it out into 2 cup storage containers that can be used in the freezer. Don’t forget to label the containers, so you know what’s hiding.

When you have a craving for some spicy jambalaya, thaw the container in the refrigerator. Heat over medium heat adding 1/4 to 1/3 cup of water, once boiling, add 1/4 cup of rice, stir, and lower the heat. Cook for 15 minutes and serve.


Entry filed under: Cajun & Creole, For One or Two, Main Course, Popular Ethnic Dishes. Tags: , .

Beef Stir Fry with Vegetables – A small batch Watermelon Granita

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