nick's texas jambalaya
I've already said what a snob I am about New Orleans. I *might* know a thing or two about it. So when we were sorting out our meal plan for our river trip, I was a little surprised that my brother's friend, Nick, wanted to make a dish called Texas Jambalaya. As much as I love to cook, I love it even more when someone else does it...but I wasn't so sure about this.
O ye, of little faith.
Nick gives his mom the credit of being the mastermind behind this ingenious recipe to feed a crowd. It's like a combination of chili and stew and jambalaya. Whatever it is, it's comfort food for sure. It was amazing after a long day in the sun after drinking beer all day...and it was amazing when we ate the leftovers for the next three days because it made so damn much.
nick's texas jambalaya
prep time: 30 minutes | cook time: 4 hours
experience level: easy peasy | specialty: N/A
- 3 pounds smoked sausage (Slovak's brand), cut into bite-sized pieces
- 5 pounds red potatoes, washed, diced, & cubed
- 5 green bell peppers, seeded, deveined, and cut into strips
- 8 jalapeños, cored, deveined, and halved (leave some seeds if you can handle the heat)
- 3 yellow onions, sliced into halved rings
- 2 large (28 oz) cans Ranch-Style beans (not drained or rinsed)
- 2 cups reduced sodium chicken broth
- 1/2 can (6 oz) beer
- Salt, pepper, and fajita seasoning to taste
- 1 stick butter, cut into pieces
Preheat over to 400 degree F / 204 degrees C.
Wash and cut all of the first five ingredients. In one of those giant disposable aluminum turkey roasters, mix the cut sausage and veggies with the beans. Slowly add the liquid and seasonings. Stir until well combined. Dot the top with the pieces of butter.
Cover the roasting pan with foil and bake for four hours or until the potatoes are cooked through. Serve with warm tortillas and lots of water, because it's a bit spicy.
