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
- 2 pounds chicken tenders
- 2 tbsp. olive oil for sauteing
- 2 cans chopped tomatoes
- 1 package Andouille sausage
- 2 cups of rice
- 1 package frozen corn and red pepper mix
- 2 tbsp. Slap Ya Mama seasoning (or your own spicy mix)
- 2 tsp. cumin
- 2 tsp. smoked paprika
- 1 tsp. parsley
- Chop the chicken tenders into bite sized pieces.
- 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.
- Cook 2 cups rice to package directions.
- 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.
- Stir and heat on low heat until heated through.
- Serve hot… preferably with a banjo player!
Happy Allergy Free Eating!