I decided to call it Lazy Freezer Jambalaya because:
1. There is very little prep work involved. Its a real throw together dish.
2. Most of the ingredients are in frozen form.
3. Its got Old Bay seasoning in it, contributing to the "Cajun" flavor- therefore, jambalaya
Start by browning half a pound of ground breakfast sausage. Don't be afraid when the bottom of the pan starts to turn black and burny. You want this. It lends to the flavor and color of the dish. When the meat is about 80 percent brown, throw in a cup of white jasmine rice. Brown it along with the meat.
When the rice is lightly browned and smells a little like popcorn its time to add some white wine. Just a splash to help loosen up all those burny bits at the bottom of the pan. Give the pan a few scrapes and stir mixture a few times to combine all those lovely bits with the rest of the meat and rice. Next, add the stock.
Now place the lid on the pan and walk away. Clean up the mess your kids made with their foam art projects, do some laundry, vacuum your living room, and try not to eat the cinnamon rolls you left on the counter top. Anyway, you've got about 30-40 minutes to kill here, so live it up!
When the rice is cooked all the way through and the shrimp have gotten pink and curly, you're ready to eat!
Lazy Freezer Jambalaya Recipe
1/2 lb ground breakfast sausage
1/2 lb frozen, peeled, deveined, raw shrimp
1 c. long grain jasmine rice
1/4 c. white wine
1 3/4 c. chicken broth
1 14 oz can diced tomatoes, including juice
1 c. frozen cut okra
1/2 c. frozen corn kernels
1 tsp salt or to taste
1 to 1 1/2 tsp Old Bay seasoning or to taste
Brown sausage in pan to about 80 percent cooked. Add rice and brown until the sausage is cooked thoroughly. Add wine to pan and scrape the bottom to release the browned bits from the bottom of the pan. Add chicken broth and stir to combine with rice and meat. Make sure the rice is totally submerged in the liquid. Add tomatoes, okra, corn, shrimp, and seasonings. Stir to combine. Bring to a boil then reduce heat to simmer. Cover the pan and let simmer for 30-40 minutes or until the rice is cooked through, the shrimp are fully cooked, and there is little to no liquid left in the pan.