Mad Mike's American Gourmet Sausage

Store: (951) 695-7397

Whsl: (714) 446-7420

Log In  |  Create Account  |  My Cart
Mad Mike's American Gourmet Logo
Mad Mike’s Sausage Jambalaya
For a New Orleans-style celebration
Write a review
Print
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 1/4 pound thick-cut bacon, diced
  2. 3/4 pound Mad Mike’s Smokey Linguisa Sausage, cut into 1/2-inch slices
  3. 3/4 pound Mad Mike’s Spicy Chicken Sausage, cut into 1/2-inch slices
  4. 3/4 pound Mad Mike’s Bourbon Street Andouille Sausage, cut into 1/2-inch slices
  5. 1 red onion, chopped
  6. 1 cup thinly sliced Red Bell Peppers
  7. 1 16 oz can of Diced Tomatoes
  8. 2 celery stalks, thinly sliced
  9. 2 cloves of Garlic chopped
  10. 1/4 cup chopped Parsley Leaves
  11. 3/4 cup plus 1/4 cup chopped green onions
  12. 2 teaspoons cayenne, or to taste
  13. Salt and pepper
  14. 1 cup Chicken Broth
  15. ½ tablespoon of Mad Mike’s Yo’ Mama’s Garlic Seasoning
  16. 1 package ZATARAIN'S® Jambalaya Mix, Original Rice
  17. 2 tablespoons of Olive Oil
Instructions
  1. In a large pan over medium-high heat, cook the bacon until crisp and fat is rendered. Remove bacon and drain on paper towel. Set aside. Brown the sausage link, then remove, cool and slice.
  2. Add the olive oil, garlic, onions, and bell pepper. Cook until onions are translucent. Next add the celery, sausage, parsley, and 3/4 cup chopped green onions. Add the cayenne pepper, the Yo’ Mama’s Garlic Seasoning and then season with salt and pepper, to taste. Stir in the chicken broth and tomatoes, simmer for 10 minutes, and then add the entire package of prepared ZATARAIN'S® Jambalaya Mix Original cooked rice, gently stir into pan and serve.
  3. For a great stew add cooked potatoes and frozen okra.
  4. For a great tasting sandwich, delete the tomatoes, rice, chicken broth and potatoes. Do not simmer but cover and let sit for 1 hour.
  5. Take two sourdough bread loaves, Cut bread lengthwise and place in oven to toast lightly. Spoon some of the pork mixture on the bread bottoms, top each with slices of cheese, the reserved bacon and the remaining green onions, add slices of provolone cheese and finish with the bread tops. Slice to determined portion and then serve immediately.
Notes
  1. *You may substitute boneless cooked chicken breast or thigh for the spicy chicken sausage.
Adapted from Inspired by a recipe developed by Guy Fieri one of my favorite Chefs on The Food Network!
Adapted from Inspired by a recipe developed by Guy Fieri one of my favorite Chefs on The Food Network!
Mad Mike's American Gourmet http://www.madmikestore.com/