Ingredients:
- 1 package of Camellia Brand Jambalaya Cajun Seasoning Mix
- 1 (14-ounce) can diced tomatoes
- 1 1/2 cups chicken, ham or seafood stock
- 10 ounces Andouille or smoked sausage, sliced, or 10 ounces ham, chopped (or a combination of the two)
- 2 tablespoons vegetable oil
- Meat pulled from one store-bought rotisserie chicken
- 1 pound medium peeled and deveined shrimp, optional
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- 1 clove garlic, minced
- Thinly sliced green onions, for garnish
Directions:
- Set a large heavy pot, preferably a cast-iron Dutch oven, over medium-high heat. Add 2 tablespoons oil and the sausage and/or ham. Cook until lightly browned, and the fat has rendered out, about 5 minutes.
- Add chopped onion and cook, stirring frequently, until a rich caramel color develops, about 8 minutes.
- Add bell pepper and celery, and continue cooking until the vegetables have softened, about 4 minutes.
- Add garlic and chicken, stir thoroughly, and cook until the garlic is fragrant, about 3 minutes.
- Add diced tomatoes and broth; stir thoroughly.
- Add contents of Jambalaya Cajun Seasoning Mix package, and stir thoroughly. Bring the mixture to a simmer, cover, reduce heat to low, and cook for 28 minutes.
- If using shrimp, gently stir into the jambalaya with 5 minutes of cook time remaining.
- Remove jambalaya from heat, and let stand for 5 minutes. Stir gently. Garnish with green onions, if desired.