It's not all that famous because it's not traditional jambalaya and I cheat.
Brown a tube of Jimmy Dean sausage (I like hot, but the kids prefer mild), throw in leftover grilled or fried chicken (or a can of cooked chicken), sometimes crawfish or shrimp, and use a package of Oak Grove Smokehouse Creole Jambalaya Mix.
Add in some Tony Chachere's Original Creole Seasoning and Tabasco to the water before it boils.
It beats some of Rachel's 30 minute meals. Most important though, is that my kids love it.
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