Jambalaya! Who doesn’t love, jambalaya? There are so many varieties, it would be hard not to find one to your liking.  Maybe even impossible. I mean, the possibilities are endless. For me, simple is best! It’s also inexpensive and easy and that’s what I like most. But that doesn’t mean it doesn’t have to taste great! With this jambalaya recipe, you can easily feed 8 and not break your bank doing so. Give it a try and tell me what you think!

Chicken Jambalaya with Andouille:

1 1/2 lbs bone in chicken thigh (3-4 in package) – $2.87
1 package (1 lb or so) Andouille sausage, cut into 1-inch pieces – $2.99
2 Tbsp lard – pantry
1 medium yellow onion, chopped – $.45
1 Large green bell pepper, chopped – $.77
3 cups uncooked white, long grain rice – $.50
2 tsps cayenne (or substitute with 1 Tbsp Soul or Cajun seasoning, but eliminate salt) – pantry
2 tsp Salt – pantry
1 tsp freshly ground black pepper – pantry
3 bay leaves – pantry
1 tsp fresh thyme – pantry
6 cups chicken stock, or water (I add bouillon, it’s cheaper) – pantry
1/4 cup diced green onion (optional) – $.20

COST: $7.58

Before you start, you can cut some pieces off the chicken thighs and cube them. Just make sure and keep the bones. It all gets cooked up!

Now, heat lard in a large, deep pot over medium heat. Add onion, bell pepper, 1/2 of your Cajun Seasoning or 1 tsp of salt and 1 tsp of cayenne. Cook down veggies for 10 to 15 minutes. Make sure to scrape  and loosen all the yummy brown bits on the bottom of the pan.

Once veggies are cooked, add Andouille and continue cooking on medium heat, stirring often for 10 minutes or so. After Andouille is cooked, add chicken and season with remaining Cajun spice or the rest of salt, cayenne and pepper. Cook for 10 to 15 more minutes or until bones look cooked and chicken is browned.

Now it’s time to add the rice. Stir and add broth, bay leaves and thyme. Stir again, until all ingredients are combined and cover. Cook on a strong simmer for  25 to 30 minutes. Do not lift lid and do NOT stir.

Once time is up, remove pot from heat and let sit for 5 mins, still covered.  After 5 minutes, you’re ready to lift that lid and chow down!

Remember to remove the bay leaves before serving and also add your finely diced green onion as garnish, if you choose. We leave them on the side as the kids don’t like green onion, but Mom and Dad love ’em!  A little hot sauce is great too, if you like it spicy!

Simple Summer Salad:

Mixed greens, whatever’s on sale – $.99
1 Large Roma Tomato – $.15
1 red Pepper – $.77
1 Cucumber, sliced and peeled – $.50
Salt and Pepper to taste – pantry

COST: $2.41

GRAND TOTAL: $9.99 (if you can spare the change, buy one of those $1.49 loaves of fresh french bread.  Most stores carry these in their deli departments. Any fresh bread would go perfect with this meal!)