I spent one very long, hot summer in New Orleans when I was in college. The highlight was staying in the home of a sweet woman who introduced me to Cajun cooking. Sally was an expert in making a roux and sauces, with her specialty being jambalaya.
I wish I had stolen asked for her recipes, but I didn’t realize at the time how much I’d want them. I blame the heat.
Sandra Lee has Semi-Homemade and this is what I call Semi-Cajun.
Sausage, Beans, & Rice
1 box of Zatarain’s Black Beans and Rice
2 cups water
2 cups chicken broth
1 cup uncooked rice
1 cup diced Cajun trinity – green or yellow bell pepper, onion, and celery (Sometimes I don’t have celery and I substitute minced garlic. I’m sorry, Sally!)
2 T oil
1 lb. smoked sausage, sliced (Kielbasa, Andouille, or any other type)
salt and pepper to taste
In another pot, put the contents of the Zatarain’s box, water, 1 cup of chicken broth, and extra cup of rice and bring to a boil. Cover and simmer for 10 minutes. Add the sausage, vegetables, and remaining chicken broth and simmer for 15-20 more minutes or until the rice is tender.
No one will know you didn’t make it from scratch. I gar-ron-tee!