Jambalaya

Okay, first of all, this is not an “official” jambalaya. It’s what I make, which as you know by now, is simple, non-threatening, fast, and cheap.

Okay, you know how to cook rice, right? If not, check out How I Cook Rice for my ideas. So, when the rice is almost near ready, say about 5 to 10 minutes from being done, throw in some cut-up sausage (I use Jimmy Dean’s breakfast sausage, usually 3 or 4), and throw in a similar amount of canned crab meat. If you have some onions handy, take about half an onion, chop it up and throw it in. If not, it’s okay to use a lot of shakings of onion powder (not onion salt). If you have bell peppers, chop one up and toss that in, too. When you’re done with the cooking (about 5 to 10 minutes more cooking on high heat), then remove from the stove, dump the whole mess into your colander to drain out the water. Dump it into a bowl or dish to eat. NOW, remember the Cajun seasoning I recommend? Sprinkle a little of that onto your jambalaya and mix thoroughly. Remember that you don’t want to overdo the Cajun seasoning because it’s intense!

I’m not saying Geisha brand is the best, but it looks more like crab meat than many of the others do, though I’ll admit I’m not an expert on crab! Remember, that canned crab will only keep 4 days tops in your refrigerator. One can should make enough jambalaya for two servings.

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