the best jambalaya and cornbread ever

First, you will need a rice cooker. Don't spend a lot on this. $25 should do it. Black & Decker makes a rice cooker for this price that is perfect. Plus, you'll be able to cook rice in it later. It's a win-win.

OK, now that you have your rice cooker, you're going to need a few things from the grocery store:

2 cans Double Rich, Double Strength Beef broth (10.5 oz. ea)
24 oz. Medium shrimp, no tails, de-vained and peeled (in your grocer's freezer section)
1 package Rajun Cajun Thomas sausage (you can substitute chicken sausage for healthier option)
1 package diced ham chunks
1 onion
2 1/2 cups Mahatma Gold extra long grain parboiled ice
1/2 bell pepper
4 cloves of garlic
2 capfulls of Kitchen Bouquet

Brown the sausage in a pan and set aside. In the rice cooker, combine all of the ingredients, adding 2 cans of water from the beef broth (for a total of 4 canfulls of liquid). Add the sausage and turn on the rice cooker. It will automatically shut off when the rice is cooked, at which time you should get your plates, because dinner is ready!

While the jambalaya is cooking, make the cornbread:

1 Jiffy cornbread mix
1 egg white
1 small can of creamed corn
Mt. Olive jalapenos, as much as you can stand

Whip up all ingredients and bake per the instructions on the Jiffy box.

This meal is SO good. And it makes a ton, so be prepared for leftovers. Our friend, who is a true Louisiana native, made this for us and we were positively moist from this meal.

Picture stolen borrowed from MattyBaker