It’s always easy to have chicken fingers, hamburgers, or hot dogs while tailgating. But it’s also fun to tailor your menu towards your opponent. So when LSU, Louisiana Tech, or another school from the Bayou rolls into town, it’s always a good excuse to break out the Cajun recipes. I’ve adapted this recipe slightly from Paula Deen’s version to make easier to make for tailgating. You can either prepare this at home and reheat it at your spot, or you can combine the ingredients in a plastic bag, throw them in a cooler, and do all the cooking on your camping stove.
Tailgating Jambalaya Recipe
Ingredients
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 pound fully cooked smoked sausage, cut into 1/4-inch slices
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf
Directions
In a large pot, combine ingredients. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 25 minutes. Stir occasionally, especially at the end to avoid the rice sticking to the bottom of the pot. Remove bay leaf before serving. Serves 4-6 bowls.
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