We were watching the tv show, Home Town, one evening and they made a jambalaya for a friend on the show. It made us so hungry that I ordered the Laurel Mercantile Company Cookbook Volume 1 to get the recipe. The recipe is shared by Mallorie Rasberry.
Mal's Jambalaya
1 can beef broth
1can of original Rotel tomatoes (for spicier, buy the hot Rotel)
1 can tomaato sauce
1 can French onion soup
1 stick of butter, melted
2 cups Uncle Ben's uncooked long grain rice (any long grain rice will work)
1 onion, diced
1 heaping Tablespoon of minced garlic
1 package of Polaska sausage, (or any sausage of your choice), cut in bite size pieces
3 cooked, shredded chicken breasts
Season to taste (Tony Chachere's Cajun seasoning)
1 can chicken broth (used for after the baking)
Dump everything, except the chicken broth, in a huge bowl and mix well. Empty bowl into a large casserole pan, cover with foil and place in a 375 degree oven. Cook for around an hour and a half, or until rice is cooked. If it's a little dry, pour sin ome of the chicken broth. Same is true when you are heating up leftovers.
