Sacrilegious, but I was in a pinch and used a BOXED JAMBALAYA MIX.

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Should I use Oakgrove or recipe from scratch

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Used Jambalaya Girl and have to say - it was pretty darn good

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I’m not a jambalaya fan

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People are gonna tell you Oak Grove is better, I disagree with that.

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Oak Grove by a mile.

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I’m not a jambalaya fan

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Creole Jambalaya
PREP TIME: 1 Hour
SERVES: 6-8



COMMENT:
The main difference between Cajun and Creole Jambalaya is the addition of tomato sauce and fresh tomatoes. Since tomatoes are American in origin, they did not play a role in international cuisine until the discovery of this country. It was the innovative Creoles who elected to give this paella-like dish a touch of class with the addition of vine-ripe Creole tomatoes.

INGREDIENTS:

¼ pound butter
1 lb andouille sausage, sliced
1 lb ham, diced
1½ cups onions, chopped
1½ cups celery, chopped
1 cup red bell pepper, diced
1½ tbsp garlic, chopped
3 cups Uncle Ben’s rice, raw
2 cups cooked chicken, diced
5 cups chicken stock
1 8-ounce can tomato sauce
1 Creole tomato, diced
1 bay leaf
½ tsp thyme
¼ tsp cumin
1 tbsp basil
salt and pepper to taste
2 lbs 50-count shrimp, peeled
1 cup sliced green onions
METHOD:
In a large Dutch oven, melt butter over medium-high heat. Add andouille and ham and continue to cook until lightly caramelized on the bottom of the pot, 10-15 minutes. Add onions, celery, bell pepper and garlic. Continue to sauté until vegetables are wilted, 3-5 minutes. Stir in rice and chicken, blending well into the vegetable mixture. Add chicken stock, tomato sauce, tomatoes and spices. Bring mixture to a rolling boil, reduce to simmer and cook on low heat, covered, for 30 minutes. Take care that heat is low enough to prevent scorching. Add shrimp and green onions, stirring well into the mixture, cover and cook 10 additional minutes or until shrimp are done. Serve as a main course or as a stuffing for chicken or seafood."

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Used Jambalaya Girl and have to say - it was pretty darn good. Way better than Zatarain's or Tony Chacheres (which I've tried in limited fashion in the past). My usual go to is Cajun Ninja's recipe on youtube but was limited on time and said why not. Anyone else use this stuff?

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