White Jambalaya

This jambalaya recipe was used by Milwaukee Spice House manager Mike for a cooking demo. White Jambalaya means the rice is cooked separately from the other ingredients, and then stirred in later.

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Regular Cajun Seasoning has a nice level of heat, enough to add some zip to your food but mild enough for those who don’t want too much.... Size Options
$6.49 Glass jar, 1/2 cup (wt. 2.5 oz)
Regular granulated garlic powder is the most commonly used and is usually what recipes are asking for when they call for garlic powder. ... Size Options
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Green onion flakes come from the dried green part of scallions, and are an easy way to add both color and a mild, sweet onion flavor to... Size Options
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The rich forest green color of dried parsley, along with its mild, sweet flavor, makes it the ideal herb for garnishing. Shake dried... Size Options
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White Jambalaya Recipe

Ingredients
Preparation Instructions

Cube or shred cooked chicken.

Cut sausage into ¼” pieces. Fry in a large pot long enough to melt the grease. Dab out grease with paper towels.

Add chicken and salsa to saucepan and simmer for about 15 minutes.

In a separate pot, combine chicken broth, Cajun seasoning and granulated garlic and bring to boil. Add rice and cook normally.

While the rice is cooking, chop celery, red bell pepper and onion and sauté in small amount of oil. Cook until desired tenderness.

Combine the vegetables and green onion flakes with the meat and salsa. Thoroughly mix in the rice when it finishes. Top with parsley flakes.

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