Quickie Jambalaya

You know how it goes. Sometimes you just have a hankering for some jambalaya but don’t have the time or patience to go through your spice cupboard and find out you’re missing an essential bottle of spice or two.

But you do have some stuff in the freezer that’s been sitting there for ages. So … thank heavens for prepared mixes and canned goods!

Ingredients

• ZATARAIN’S DIRTY RICE MIX, 1 box
• ZATARAIN’S RED BEANS & RICE MIX, 1 box
• WATER, 5 cups
• DICED TOMATOES, 2 cans
• ONION, 1 large, diced
• GREEN PEPPER, 1 large, diced
• GARLIC, 1 minced clove (or 1 teaspoon of the jarred minced kind)
• THYME, 1 teaspoon
• BAY LEAF, 1
• HILLSHIRE FARMS POLISH KIELBASA SAUSAGE, 1, cut into wheels
• HAM STEAK, 1 big, diced
• SKINLESS CHICKEN THIGHS, 6 deboned, cut into small chunks
• SHRIMP, 1 pound, peeled, deveined, cut into chunks
• (Any other kind of sausage you want, cut into wheels, andouille if you can find it)

Directions

1. Following directions on the boxes, get the rice mixes and water boiling, then cover the pot and reduce to a simmer.
2. Sauté the meat stuffs (except the shrimp) and add to the rice.
3. Add in the herbs, garlic, chopped onion and green pepper.
4. Bring back to a boil, cover the pot, and reduce back to a hard simmer.
5. Stir every now and then. About 25 minutes later, when rice is nice and tender, turn off the heat and add the shrimp.
6. Cover and let stand for about 10 minutes, then eat.