Shark Snacks: Jambalaya
NEW ORLEANS — When I think New Orleans, I think of the Mannings, the Saints, the Sugar Bowl, gumbo, and jambalaya. In keeping with the NOLA theme, this week’s Shark Snacks is my recipe for jambalaya!
It’s the perfect winter comfort food, and it will serve everyone at your home with some leftover. Plus, like our coach, it’s just spicy enough.
LET’S GO, REBS! Beat Baylor, and bring that trophy home!
4 ribs celery
1 medium sweet Onion
1 large bell pepper
1 lb andouille sausage chopped (Aidell’s or Johnsonville)
Meat from 1 rotisserie chicken
1 can Rotel tomatoes
1 large can crushed tomatoes
3 cloves of garlic, pressed
1.5 32 oz boxes of chicken broth
3 bay leaves
Tony Chacherie’s seasoning-to taste (generous sprinkle!)
Crystal hot sauce to taste
5 cups instant rice
1) Dice all vegetables, and sauté in butter or olive oil until soft/translucent.
2) Add all other ingredients to pot, aside from rice.
3) Simmer on the stove for 1.5-2 hours.
4) Bring to a rolling boil. Add instant rice. Stir and cover for 5 mins. Then fluff, and serve.
Emily Evans Holly is a 2nd generation Ole Miss Rebel. She graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. While at Ole Miss, Emily was a Taylor Medalist, member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily was a sports and entertainment banker in Nashville before deciding to stay home with her daughter, Mattie. She resides in Brentwood, TN, with her husband and daughter. Emily is an avid fan of both Ole Miss and the New Orleans Saints.