Corned Beef & Cabbage Jambalaya March 07 2016

Jambalaya Girl adds some New Orleans flavor to a classic St. Patrick's Day recipe. 


You Will Need: 

1 - 20 oz. bag Jambalaya Girl Jambalaya Rice Mix

1 - Corned beef brisket (approximately 3 lbs.)

1 - Head of cabbage, chopped

1 - Red onion, diced  

4 - Tbsp. unsalted butter



In a slow cooker - add the diced red onion and corned beef brisket (with seasoning packet if included). Fill cooker with enough water to cover brisket. Cover and cook on low until the meat is tender, about 8 hours.


Once brisket is done, remove it from the slow cooker and place on cutting board to cut and shred meat into bite size pieces.

In a stove top pot (5 qt. recommended) - melt the butter then add the chopped cabbage. Cook down the cabbage until desired consistency.


Add the shredded brisket to the pot and stir.


Add 6 cups of water and bring to a boil. Add Jambalaya Rice Mix and bring back to a boil.

Reduce heat and simmer for 10 minutes, stirring occasionally. Cover pot with lid tightly, turn heat off and leave lid on for 30 minutes.

Shout "Yum Yum Come Get You Some!" Stir and serve.