a classic jambalaya - toasted rice baked with chicken, andouille sausage, chicken stock, tomatoes, sautéed onions, bell pepper and celery, served with cornbread on the side

If possible, allow jambalaya to come to room temp. Heat in medium skillet over medium heat covered with 1⁄4 cup of water. Heat 10-15 minutes, until jambalaya is warm, and rice is soft. If jambalaya seems dry or is sticking to the pan add another 1-2 tbsp of water to pan.

Cornbread: enjoy at room temp. If preferred warm, remove plastic lid, heat at 350 for 15 min. until warm.

chicken (oil, thyme, salt, pepper), andouille sausage, onion, celery, green bell pepper, garlic, jalapeno, fresh thyme, bay leaf, basil, chicken stock, tomatoes, tomato juice, salt, pepper, Tabasco sauce, rice, bacon fat, cornbread (flour, cornmeal, honey, baking powder, sea salt, milk, eggs, butter)