Jaybird's Turbo Jambalaya

original beast.
Bold, smoky, spicy, and built like a angry Louisiana Alligator.
Ingredients Kowalski smoked sausage (sliced thick, later you can chop up into bits after browned and crisped on one side)
½ yellow onion, diced fine
1 small potato or half a big potato, diced tiny corn size
5-7 thin parsnip slices diced fine.
½ can diced tomatoes
4 teaspoons or two tablespoons tomato juice
handful of corn (optional but recommended)
1-2 teaspoon garlic powder
2–4 tbsp cooking oil
dash of olive oil (optional. not extra virgin!)
a tablespoon of butter or just under a quarter stick.
Zatarain’s Jambalaya mix
(Optional) a dash of hot sauce to finish. (i usually don't add that, try first blend without hotsauce first and then add hot sauce if its not mouth melting enough)
Instructions Heat oil on medium-high.
Brown sausage until crisp. (can use a small amount of olive oil but not extra virgin!)
add a little under a quarter stick of butter as its finishing up browning.
Add onion, tiny diced potato, and parsnip. Cook 3–5 minutes or until potato is turning golden brown. Stir in a few dashes of garlic powder.
Add water (slightly less than the box calls for), tomatoes, tomato juice, and corn.
Bring to a boil.
Add Zatarain’s mix.
Stir and blend well, cover, simmer as long as the box directs.
stir maybe once and check to see how rice is doing.
Turn off heat and rest 5 minutes. Fluff.
Add salt or hot sauce if needed.
Flavor: smoky, red, spicy, and punchy — the original Jaybird classic.