Gumbalaya You Will Need:
Gumbo Ingredients: 1 – 4 oz. package Jambalaya Girl Gumbo 1 lb. sliced sausage 1 lb. chicken 6 cups water Rice Ingredients: 1 – 8 oz. package Jambalaya Girl Jambalaya 2.5 cups water
Instructions:
Prepare Gumbo as indicated on package with chicken and sausage. In a separate pot, bring 2.5 cups water to a boil for Jambalaya Rice. Add rice to boiling water and cover; reduce heat to low and simmer 20 minutes. Remove pan from heat and let stand 5 minutes. Serve Gumbo over Jambalaya Rice instead of white rice for double the flavor!
Shrimp Etouffee
Yields: 5 Servings (Approx 1 1/2 cup servings) 3 WW Smart Points (Weight Watchers) Recipe Courtesy of WW Fit Foodie
Many Ways to Cook
You Will Need:
1 - 4oz package Jambalaya Girl Gumbo Mix 1 pound shrimp, peeled and deveined 1 tbsp olive oil 1 onion, diced 1 red bell pepper, diced 6 cloves garlic, minced 2 slices center cut bacon, diced 4 cups hot shrimp stock (or 3 cups of hot water and 12 Oz bottled clam juice), divided salt and pepper to taste, pinch of cayenne pepper garlic powder to taste 1/4 cup thinly sliced green onions steamed white rice or riced cauliflower to serve
Instructions:
In a large pot, heat olive oil over medium-high heat. Add onion, bell peppers, minced garlic, and bacon and cook 7-10 minutes or until lightly browned, stirring occasionally. In a separate bowl, whisk Gumbo Mix with 2 cups stock. Add Gumbo mixture to pot. Bring to a simmer then add remaining stock. Reduce heat to medium-low and continue simmering 30-45 minutes or until volume is reduced and a stew-like consistency is achieved, stirring frequently to keep from sticking. Add shrimp and cook 3-5 minutes or until curled and cooked through, stirring occasionally. Adjust seasonings to taste with salt, pepper, garlic and cayenne. Be aware that the mix already has a nice flavor, so minimal seasoning is required. Serve hot over steamed white rice or riced cauliflower. Sprinkle with green onions and enjoy!
Visit JambalayaGirl.com for instructions on how to cook our blends in the . . . Instant Pot Crock Pot Rice Cooker Oven Microwave Stovetop Cast Iron Pot
More than just Jambalaya & Gumbo!
Jamburrito
Beef Roast with Gravy over Rice
You Will Need:
You Will Need:
1 - 8 oz. package Jambalaya Girl Jambalaya 2.5 cups water ½ lb. chicken ½ lb. sausage 6 burrito wraps 1 - 8 oz. package shredded cheese Cooking oil spray Salsa for dipping
Instructions:
Prepare Jambalaya as indicated on package. Once Jambalaya is done, prepare to make Jamburritos.
Roast Ingredients: 2 lbs. boneless beef chuck roast 1/4 cup Jambalaya Girl Gumbo Base with Roux 1.5 cups water 1 tablespoon canola oil 1 (10-oz) bag frozen vegetable blend (diced onions, celery, bell peppers) 1 (14.5-oz) can diced tomatoes Rice Ingredients: 1 - 8 oz. package Jambalaya Girl Jambalaya Rice Mix 2.5 cups water
Instructions:
Spray skillet with cooking oil and turn on heat to medium.
Preheat large stockpot on medium-high 2–3 minutes. Pour oil in pot, then add beef; cook 8–10 minutes on each side or until browned. Remove beef from pot.
On a separate plate, place burrito wrap open and scoop one heaping serving of jambalaya into the center of the burrito wrap. Top jambalaya with shredded cheese.
Place vegetable blend in pot; cook 3–4 minutes or until vegetables soften.
Fold edges in then roll entire burrito wrap. Place burrito in skillet. Flip until each side is slightly browned. Cut in half and enjoy! Dip in salsa for an extra tasty bite.
In a separate bowl, whisk Gumbo Mix and 1.5 cups water. Stir in Gumbo mixture and tomatoes in pot; bring mixture to a boil.
Vegetarian Black Beans, Tomatoes & Zucchini Rice You Will Need:
1 - 8 oz. package Jambalaya Girl Jambalaya Rice Mix (also works with Yellow Rice and Brown Rice) 1 can Black Beans (15 oz), drained 1 cup diced tomatoes 2 large zucchini, diced 2.5 cups water
Instructions:
Rice Cooker Steps: Add all ingredients to rice cooker, stir. Set to Cook. Check after 25 minutes. Stove Top Steps: Follow instructions on box. Add Zucchini, Tomatoes and Black Beans at the same time you add the rice.
Return beef to pot and cover; reduce heat to medium-low and simmer 2 hours or until meat is tender and 190°F (for shreddable). During last 40 minutes of cook time, bring water to a boil in a large saucepan for Jambalaya Rice. Add rice to boiling water and cover; reduce heat to low and cook 20 minutes. Remove pan from heat and let stand 5 minutes. Serve beef and sauce over Jambalaya Rice.
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