Jambalya
- Bess Hawthorne
- 4 days ago
- 4 min read
Join Allison Weeks from The Art of Home: A Podcast for Homemakers, where she encourages and inspires others in homemaking. She joins me to discuss how homemaking is something we learn and practice over time. Allison explains backwards planning and emphasizes the importance of flexibility and realistic expectations when it comes to hospitality. As homemakers, we're creating a sense of belonging, not just for our families, but also for the guests we welcome into our homes. Allison shares practical tips on how to do this well. She also talks about a must-have kitchen item you’re going to love—Souper Cubes! We're so glad you're here!
Easy Jambalaya
Servings: 4 (submitted by Allison Weeks)
Ingredients:
1 pound andouille sausage, kielbasa, or any mild smoked sausage
About 5 cups cooked rice (2 cups raw)
about 1 cup diced onion
about ½ cup diced bell pepper (green is traditional, but any color sweet pepper will do)
about ½ cup diced celery
1 tablespoon oil
2-3 tablespoons butter
Tony’s seasoning
Louisiana hot sauce (or Tabasco, Crystal, etc.)
*Optional: 1-2 cups cooked, diced, or shredded protein such as leftover grilled chicken breast, rotisserie chicken, or pork roast
Serve with:
Green salad
Garlic bread (Pepperidge Farm is fast and delicious.)
Directions:
1. Cut up the sausage into bite-sized pieces. In the pan you’re going to use to make the jambalaya (big skillet or wide pot), heat the oil. Add the cut sausage and cook on medium-high until the pieces start to brown and get a little crust on them.
2. Remove the browned sausage to a plate and leave the drippings in the pan. Sauté the veggies in the drippings until totally soft, but not mushy.
3. Add the cooked, hot rice to the pan with veggies.
4. Return the sausage to the pan and add any other cooked protein if desired.
5. Stir well to combine everything. At this point, it’s good to add a few pats of butter to help the rice mix well with the other ingredients.
6. Season to taste with Tony’s and hot sauce.
Notes:
If you are really pressed for time, you can use instant rice or reheated leftover rice from your fridge or freezer.
If you are multiplying this to make on a large scale, I recommend you cook the components on the stovetop but assemble the jambalaya in a large disposable foil pan. Cover with foil and keep warm in a low oven until time to serve.
You can also prepare a day ahead and reheat, covered, in a low oven. If the rice is crunchy, you may want to add a tiny bit of water, stir, cover, and reheat in oven. The water and cover will create some steam to rehydrate the rice.
This freezes really well. Freeze flat in Ziploc bags or portion out into freezer-safe containers.
***To reheat (after thawing or for leftovers from the fridge): place portion in a microwave-safe bowl and cover with a damp paper towel. Reheat about 1 minute until warmed through. You need the damp paper towel to help the rice rehydrate and soften, otherwise, your rice will be crunchy.
Recommended desserts:
Magic Pie
(submitted by Allison Weeks, adapted from Bay Leaves Cookbook, published by the Junior League of Panama City, FL)
Ingredients:
1 (14 ounce) can peaches, drained
½ cup butter
¾ cup milk
2 teaspoons baking powder
¼ teaspoon salt
¾ cup flour
1 cup sugar
Serve with:
Vanilla ice cream
Directions:
1. Set oven to 350°F. Place butter into a 2-quart baking dish in the preheating oven to melt while you prepare the batter.
2. In a mixing bowl combine milk, baking powder, salt, flour and sugar. Stir until combined. It should look like thick pancake batter.
3. Remove the baking dish with melted butter from the oven. Pour batter over the melted butter and DO NOT STIR!
4. Spoon the peaches on top. Again, DO NOT STIR!
5. Once oven reaches 350°F, place baking dish back in and bake, uncovered for about 45 minutes. The edges will be caramelized and crispy and the center set. Serve hot with vanilla ice cream.
NOTES: You can use most any kind of fruit for this recipe, fresh, canned or frozen. When using fresh or frozen you may want to “sugar” the fruit a little. That is, add 2-3 tablespoons sugar to fruit in a bowl and let it sit a while, creating its own syrup. Add the sugared fruit + juices when doing step 4. This will not work with watery fruits; melons, citrus, kiwi, etc.
Variations:
Fall Favorite-use pears (canned or fresh) and add apple pie spice or pumpkin spice to the batter
Triple Berry-any combo of summer berries
Summer Stone Fruit-peaches, nectarines, apricots
Very Cherry-use fresh or frozen cherries and add a splash of almond extract to the batter
Recommended items:
Souper Cubes! The first link is to the main store site where you can see everything they have to offer. The second link is a bulk deal on a set at Costco.
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