Zatarain's Jambalaya

I'm breaking in the new kitchen slowly, as we unpack all the stuff we put into boxes and storage containers after the storm. Yesterday's dinner was Jambalaya courtesy of Zatarain's.

Here's the box

this is one of those basic mix-with-a-pound-of-meat dinners. I decided to use both chicken and sausage. I grilled up a pound of Manda Andouille and a couple of chicken breasts. I like Manda's andouille sausage:

Of course, one of the bad sides to grilling up a 12oz pack of yummy sausage, then slicing it up is I like to nibble at the pieces. So, to get the meat up to a full pound, I added a grilled chicken breast.

The recipe says to combine 2 1/2 cups of water, 2tbps oil, and the contents of the package in a potl. I went with just a few drops of oil, since the sausage is fatty/greasy enough on its own. Then I brought the pot to a boil:

Then added the meat and simmered for 25 minutes:

See my new stove? I'm happy with it so far.

OK, it's not homemade, but the good meat goes a long way in terms of improving a box dish. Served with some green peas and a tomato with some garlic-herb dressing.

Total cook time, 45 minutes, but the pot's just simmering for 25 of that.