I have had a yearning to eat authentic jambalaya….so I found a great start recipe and made some tweaks. Not bad for my first time.
INGREDIENTS:
- 3 tablespoons olive oil, divided
- 1 pound andouille sausage, thinly sliced into rounds
- 3 small bell peppers, cored and diced
- 2 ribs celery, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1 white onion, diced
- 4 cloves garlic, peeled and minced
- 1 (14-ounce) can crushed tomatoes
- 3-4 cups chicken stock
- 1 1/2 cups uncooked long grain white rice (short grain works a well)
- 2 tablespoons Cajun seasoning or Creole seasoning
- 1 teaspoon dried thyme, crushed
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 1 pound raw large shrimp, peeled and deveined
- 1 1/2 teaspoon of Savory
- Kosher salt and freshly-cracked black pepper
DIRECTIONS:
- Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the sausage and sauté for 5-7 minutes, stirring occasionally, until the sausage is lightly browned. Transfer to a clean plate and set aside.
- Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
- Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
- Add the shrimp and savory, and stir to combine. Continue to simmer, stirring chicken and sausage, and remove and discard the bay leaf.
- Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat.
- Serve warm with your desired garnishes. Or refrigerate and store in a sealed container for up to 3 days.
Resolute Bettys 