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my-a jambalaya

(1 rating)
Hutt5asl avatar
Recipe by
Lauren Conforti
@Hutt5asl
HARRIMAN, TN

This is an easy Jambalaya that I make whenever I need to use up leftovers... especially when I have shrimp available. Can't have Jambalaya without shrimp! So, this is a versatile recipe that changes slightly each time I make it. I've been told that Jambalaya means "jumbled mess"! You would basically throw leftover meats/veggies in a pot at the end of the week, add rice & hot sauce...

(1 rating)
yield 8 -10 (or freeze half for another meal)
method Stove Top

Ingredients For my-a jambalaya

  • 3 c
    white rice, dry (long cooking kind)
  • 6 c
    water
  • 1
    green bell pepper, chopped
  • 1 sm
    onion, chopped
  • 2-3 Tbsp
    minced garlic
  • tabasco sauce (to taste)
  • 1 sm
    jar salsa, medium or hot
  • **************************
  • use any or all of the following, depending on what you have on hand:
  • - shrimp (shelled, deveined, tails off)
  • - pork (loin, chops)
  • - sausage (sweet &/or hot)
  • - chicken (white or dark meat is fine)
  • - beef (roast, not ground)

How To Make my-a jambalaya

  • 1
    ** I save leftover meat from dinners and put them in the freezer marked for Jambalaya.
  • 2
    Cook the rice in 6 cups water for about 20-25 minutes, or until all water is absorbed and rice is tender.
  • 3
    Cut up the meats into bite-sized pieces. If uncooked, cook them thoroughly in a large fry pan.
  • 4
    To the pan, add the peppers, onion & garlic.
  • 5
    When all meats & veggies are cooked thoroughly/heated through, add the salsa. Stir well.
  • 6
    Add in the cooked rice. Stir well & add the tobasco - as hot as your family likes it.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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