- Breakfast jambalaya topped with fried egg and avocado= better than avocado toast. There, we said it!
- 1 package Jambalaya Rice mix (we like Tony Chachere’s or Zatarains)
- 1 package Aidell’s Cajun Style Andouille Sausage, sliced into 1/2” rounds
- 1 green bell pepper, diced
- 1 Egg (per person eating)
- 1 Avocado, sliced
- 1 tsp Cajun Seasoning (i.e. McCormick Cajun seasoning or Weber N’Orleans Cajun)
- Olive Oil, Butter, or Ghee (to fry egg with)
- OPTIONAL: Hot Sauce, such as Tapatio or Tabasco
- Prepare the jambalaya rice according to directions, adding the sliced sausage, diced bell pepper, and cajun seasoning to the pan just as the water begins to boil. (Optional: if you are a hot sauce lover, add a few good dashes of hot sauce now.)
- Remove jambalaya rice from heat once time is up, and let rest for 5 more minutes before fluffing with a fork.
- While the jambalaya rice rests, heat up a small non-stick skillet over medium-high heat (1-2 minutes). Add a glug of olive oil (or butter, or ghee) to the pan. Make sure pan is good and HOT before adding the egg (oil should be just beginning to smoke, about 30 seconds).
- Add the egg, reduce heat to medium, and cook until egg white has become slightly firm and yolk is beginning to set. Take a spatula, gently flip the egg, and cook for another 30-60 seconds. Remove egg from heat.
- Fluff the rice, throw the fried egg on top, add some sliced avocado, add a few more dashes of hot sauce (if you’re into that sort of thing), and ENJOY!
- The Aidell’s Cajun Sausage comes pre-cooked. If you substitute with another brand or flavor of sausage, make sure it is also pre-cooked so that all recipe times and instructions stay the same!
- This recipe is highly-customizable. You can also add any of the following to create your own breakfast jambalaya mashup: diced tomato, corn, celery, onion, rotisserie chicken, ham, bacon, etc. The sky is the limit here!
- Method: Stovetop
- Serving Size: 4