Jambalaya - With Cheesy, Creamy and Spicy options

 

Ingredients

• 2 tablespoon EVOO

• 1.5 lb. Sausage or shrimp, pre-cooked 

• 1 small onion, chopped

• 2 garlic cloves, chopped

• 3 cups water

• 2 (8 ounce) packages jambalaya mix (such as Zatarain's®)

• For Cheesy: 1 cup shredded Colby Jack cheese

• For Spicy: 1-2 tsp Creole Seasoning (such as Tony’s Chachere Original Creole seasoning)

• For Creamy: Sour Cream

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Directions

• Heat olive oil in a large skillet over medium-high heat. Stir in garlic and onions, cook over medium heat until caramelized and automatic. Add in desired meat, cooking until hot / seared.

• Pour in water and jambalaya mix, bring the mixture to a boil, reduce heat to low, cover the skillet, and simmer until the water is mostly absorbed and the rice is tender, about 22-25 minutes.

• For Spicy: Stir in Creole season to taste. 

• For Cheesy: Sprinkle top with cheese. Replace lid. Simmer for 3-5 minutes or until the cheese is melted, bubbly.

• For Creamy: Serve with dollop of sour cream if desired