09 May 2010


I made ham the other day (aka 'hamb'... sorry inside joke with unit) and we had quite a bit leftover. All day I thought about what I wanted to do with the leftovers for dinner and it dawned on me to make a jambalaya. Rory loved it and said "the key to a successful jambalaya operation is using excellent sausage." That's a direct quote, I kid you not. We certainly enjoyed it and if I were to change one thing, I would add some shrimp, which I just didn't have on hand.

1 1/2 chicken breasts, frozen 1 1/2 precooked italian sausage links, sliced
8 oz ham, diced
1 can diced tomatoes
1 tsp minced garlic
1/3 c diced onion
1/2 cup diced peppers, combo of red and yellow
2 tbsp Worcestershire sauce (I LOVE Annie's Organic)
1-2 tsp Tabasco sauce (or more... or less... depending on how hot you want it)
1-2 tbsp red wine vinegar
1-2 tsp Cajun seasoning
1 c water

1. Dice chicken breasts while still frozen. This is so much easier than trying to do it when the chicken is thawed. Set aside.
2. In a large pan heat 2 tbsp oil over medium heat. Saute onions and peppers.
3. Add chicken to the pan and continue to cook until almost cooked through.
4. Add ham and sausage. Cook for 4-5 minutes.
5. Add can of tomatoes (do not drain), water, vinegar, worcestershire, tobasco and seasonings.
6. Simmer uncovered for 15 minutes.
7. Serve over faux (fake) rice*.

*Faux rice is made by placing cauliflower florets in a food processor or blender and processing until you have a course texture. I blend a few large florets at a time by using the pulse mode. In a skillet cook cauliflower with a few tbsp oil in small batches over medium-high heat. It should get slightly brown but maintain its texture. Mushy cauliflower is not the goal.


  1. hamb is my fave... but y do u misspell it?...

    can't wait 4 a successful jambalaya operation in kc... sounds scrumdiddlyumptious mcfatterson...


  2. I haven't made the rice before... As far as timing so it's all ready at least close to the same time, when is the best time to start it? I want to try this becuase it sounds fantastic!

  3. Lindsey-
    I make the 'rice' when the jambalaya is simmering. If you think it might take you longer, turn the jambalaya on low and cover.

    And Garry (carbuncle), this is sort of like the jambalaya Mom made when we were growing up. I LOVE that stuff!

  4. ive always like that jambalbya... curious to try it out sometime with the caulirice...


  5. I tried this last night and it was great! I was a little unsure if I was making the 'rice' correctly but I think it turned out pretty well. My roommate devoured it! :) I'm sure it will be even better next time now that I know what I'm doing! Thanks, April!

  6. April's fauxrice is a great addition to any jambalaya.

    But remember the key to a sucessful jambalaya operation is using excellent sausage

  7. I love you guys, especially Rory! :)

  8. tried lindsey's version... it went down and gone quickly... operation completed successfully.

  9. Yay! Glad you guys liked it!