Mild Jambalaya Recipe

One of my family's favorite meals I make a few times a year is hands down jambalaya. It's a crowd pleaser with just enough spice to make everyone happy. Plus, the spice lovers like me can just reach of the hot sauce. WARNING: THIS RECIPE FEEDS A SMALL ARMY.


 

Here we go, the first recipe on the new and mildly improved Chelsea's Mess Kitchen. Will there be an unnecessary backstory that you will scroll past? Unfortunately, yes. Blame Google and trying to end up higher on your Google searches. I don't make the rules, but sadly I follow them. I never read these things, so I don't know what people usually say. I'll try my best.


I guess I've seen people add a more detailed description to their steps here, including photos. However, like I said, I never read them. What I can tell you is that jambalaya was actually what got me into cooking, so let me tell you a story.

I used to hate cooking and I was terrible at it. Facebook memories has reminded me of all of my past cooking fails. Let's just say I have come a LONG way in the past few years. Let's take a time machine back about 6 years to when I made jambalaya for the first time.

I apologize for all of the GIFs, but I had an opportunity to use a Doctor Who GIF. It had to be done. I digress, let's get back on topic here. 'Twas the night before Mardi Gras and all through the house, I was up far too late choosing a blouse. Sorry, I just needed something to rhyme with house. After a trip to New Orleans a few years prior, I became obsessed with all things New Orleans...especially the food. I decided, even though I wasn't a fan of cooking at the time, I would make jambalaya, corn bread, and king cake for my family. A mildly arduous task for someone who couldn't cook. Never the less I prevailed.

I spent the night making everything the day of, bad idea. We ate super late, which is still pretty common in my house, but the food was excellent. Insert here the spark of inspiration that would then down the road create a food business. Who would have thought? Not me.

Like I said, this isn't a particularly spicy recipe, I leave out cayenne pepper and hot sauce when I make it at home. I used to use Wegman's brand Andouille sausage, but now I have started using Aidells Andouille sausage. I have tried so, so many brands to find the perfect balance of smoky flavor of spice. Many don't have much spice and are just smoky. Since I don't add any spice, I need to sausage to add some sort of heat.

I think I have rambled on long enough now to fulfill Google's quota so I can finally give you the recipe. Oh, by the way this serves A LOT of people. This isn't one of those recipes that claims to be 4 portions, but you're left with a rumbly tummy after. This will give you left overs, even if you are feeding 5 adults.



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