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Jambalaya

Is it us, or is there something about even just the name “jambalaya” that sounds like a party? That’s probably because it IS– a big ol’ party for your tastebuds ;p

Like any good fête, this classic Creole and Cajun dish–which draws influence from French, African, and Spanish cuisine–embraces a ‘the more the merrier’ vibe. You’ve got your boldly-seasoned jumbo shrimp, your smoky-spicy Andouille sausage, and your tender chicken thigh, all mixing and mingling together over a vibrant bed of Cajun-spiced rice. Alrighty party peeps, let’s get this good time rollin’– the celebration doesn’t stop ‘til every last bite has been enjoyed!

What’s in your bag:

  • Fragrant Cajun-spiced rice with tomatoes + bell peppers
  • Your proteins (jumbo shrimp, Andouille sausage + chicken thigh)
  • Jambalaya jus
  • Braised greens with pearl onions + bacon

What you’ll need from home:

  • 2 saute pans
  • Microwave safe bowl
  • Damp paper towel

Total prep time: 15-20 minutes

The Rice 

  1. We’re going the microwave route for the rice to keep it moist! Transfer your rice to a microwave safe bowl and cover with a damp paper towel. Microwave for 1-2 minutes or until hot and steamy.

The Proteins

  1. Warm a saute pan over medium heat. Add your proteins and the Jambalaya jus and heat for 5-6 minutes, stirring frequently, until nice and hot.
  2. Add your hot rice and give it a quick stir!
  3. Season with salt and pepper to your liking. Add a splash of water if it’s looking a little tight! 

The Braised Greens

  1. Add your greens to a saute pan over medium-low heat and saute for 5-7 minutes or until warmed to your liking!

To plate it all up, scoop a big spoonful (or two or three) into your serving bowl or plate. Arrange your braised greens to one side, and dig on in!

That’s it! #Dinnersolved, dinner served.

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