When I moved home after college my mom had one rule: I had to cook dinner once a week. I was excited at first, because I thought I would learn a whole slew of her recipes before I moved out on my own again.
But as the year picked up and everyone’s schedules got busier, I found myself defaulting to one, semi-homemade recipe: jambalaya, by way of the Zatarain’s box. I added all the good stuff to it: shrimp, kielbasa, veggies. So it didn’t seem like it was from a box.
Jambalaya is one of my favorite meals, so when I stumbled across this jambalaya swap, from hungry-girl.com, that mixed all the awesome flavors with less calories, fat and carbs it was a no-brainer. I had to try this.
First time around, I am sad to say that my rice was slightly undercooked, and my younger sister did not hesitate to tell me so.
In the directions, I have adjusted the cooking time, but every stove is different. Nobody likes crunchy rice.
For the recipe, visit Shanna's Kitchen.