Northerner’s Jumbalaya

For a taste of the south…Jumbalaya is pretty inexpensive to make, easy to serve a large group of people, and definitely a crowd pleaser.  The best part is that I use a Cajun spice I bought while in New Orleans this summer, appropriately named “Slap Ya Mama” spice mix!  Although a simple blend of chili powder, garlic, salt, and pepper… it was delicious… and the name made it even more so!

Jumbalaya for a crowd

Pieces:

1. 2 pounds chicken tenders
2. 2 tbsp. olive oil for sauteing
3. 2 cans chopped tomatoes
4. 1 package Andouille sausage
5. 2 cups of rice
6. 1 package frozen corn and red pepper mix
7. 2 tbsp. Slap Ya Mama seasoning (or your own spicy mix)
8. 2 tsp. cumin
9. 2 tsp. smoked paprika
10. 1 tsp. parsley

Process:

1. Chop the chicken tenders into bite sized pieces.
2. In a shallow saute pan with olive oil, saute the chicken tender pieces until cooked through.  While they are cooking, add 1 tbsp. Slap Ya Mama seasoning, 1 tsp. cumin, 1 tsp. smoked paprika, and 1 tsp. parsley and stir frequently.
3. 
4. Cook 2 cups rice to package directions.
5. In a large pan, add the rice, chicken, canned chopped tomatoes, sausage links (cut into bite size pieces), package of corn and pepper mix, 1 tbsp. Slap Ya Mama seasoning, 1 tsp. cumin, 1 tsp. smoked paprika.
6. Stir and heat on low heat until heated through.
7. Serve hot… preferably with a banjo player!

Happy Allergy Free Eating!