Une Création Nourriture: Jambalaya

Okay, so first off I'll confess I don't always make jambalaya from scratch. Most of the time I use a premade mix. Jordan and I had Jambalaya at our wedding from a chef in Louisiana whose son was a roommate to my brother in college. Name is Chef Hans. https://www.chefhansgourmetfoods.com/
There is the link if you'd like some of his mix. Anyways, we had plenty of left over mix from it (3 years ago). So, we continue to use it. THE BEST THING about a mix is that all you need to add is the meat. So, first if you were to make it from scratch use rice (probably better to use brown), and then make sure you got your cajun trinity (celery, onion, bell pepper, and add garlic in there too). Then you can follow these steps I used with the mix...

okay, so get out all your ingredients beforehand. You'll need whatever mix you use or if you make it yourself (the rice and cajun trinity) andouille sausage, and chicken (maybe even some cajun spice like tony chacheries or benoit's. I use Benoit's cause it's salt free.

for the next part you'll need to cook and season the chicken and then brown the sausage a bit (make sure everything is chopped into smaller pieces.) After you cook and brown and all that jazz you can stick them into a bowl and set aside.

now, this is the beginning of where I have the most fun. You can use the pot that you used to brown the meat and put some water and oil. About two cups of water per one cup of rice... IT will all come off don't worry. Then you bring the oil and water to a boil. Once it's at a boil you add the rice... (As seen below)

Once your pot is boiling a bit more add the meat back in and stir like crazy! You don't want anything to stick to the bottom. I like to use a wooden spatula or spoon ,or in this case a spoonula (It had a spoon shape on the other side inside of the spatula).

After a few minutes or so take it off the boil and cover it and let it simmer on a low heat (you gotta keep checking on it every so often so it doesn't burn).