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Jambalaya

Country.Chef's picture
Ingredients
  Andouille sausage/Polish sausage 8 Ounce
  Onion 1 Medium, finely chopped
  Green pepper 1 , chopped
  Celery stalks 1 , chopped
  Garlic 1 Clove (5 gm), finely chopped
  Ground red pepper 1⁄8 Teaspoon (cayenne)
  Regular long grain rice 1 1⁄2 Cup (24 tbs)
  Canned chicken broth/One 3/4 cups old-fashioned chicken broth 14 1⁄2 Ounce (1 can)
  Water 1 1⁄4 Cup (20 tbs)
  Salt 1⁄4 Teaspoon
  Dried thyme 1⁄8 Teaspoon
  Canned tomatoes 16 Ounce, drained and chopped (1 can)
  Medium shrimp 1 Pound, shelled and deveined
  Green onions 2 , thinly sliced
  Hot pepper sauce To Taste (optional)
Directions

1. In nonreactive 5-quart Dutch oven, cook sausage over medium heat until browned, about 10 minutes. With slotted spoon, transfer sausage to paper towels to drain. When cool enough to handle, cut sausage into 1/2-inch-thick pieces.
2. To drippings in Dutch oven, add onion, green pepper, and celery; cook until tender, for about 10 minutes. Stir in garlic and ground red pepper; cook 30 seconds. Add rice and cook, stirring, 1 minute. Stir in sausage, broth, water, salt, and thyme; heat to boiling over high heat. Reduce heat; cover and simmer 15 minutes.
3. Stir in tomatoes; cover and cook 5 minutes. Stir in shrimp; cover and cook until shrimp are opaque throughout, about 5 minutes longer. Transfer jambalaya to serving bowl and sprinkle with green onions. Serve with hot pepper sauce, if you like.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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