Jambalaya

This jambalaya recipe is an easy, delicious version of one of the South’s great dishes. 

As noted in my post for today under the category, Confessions – Over the Hedge (Mardi Gras!)….the Captain and I usually have Jambalaya as part of our own private celebration of Mardi Gras! (Actually it is just another excuse to make a “theme” meal which is right up my alley!  I really like making “theme” dinners and our friends and family seem to like it too.)

Jambalaya is soul food at its finest – hearty, satisfying, and deeply comforting. There are many variations of this Creole classic, with a lot more ingredients such as chicken, and of course all kinds of seafood…but this sausage and shrimp version is one of my favorites. Adding scallops and clams etc…almost make this a Paella or even a Gumbo.  The simpler the better for our taste!

The brown rice adds a great texture and nutty flavor, as well as raising the nutritional level of this recipe. If you can’t find Andouille Sausage at your market, you can substitute a hot smoked sausage. However, I have been able to find it quite regularly these days.

I hope you enjoy this Jambalaya as much as the Captain and I do….We have it during Mardi Gras “Season”,  which is pretty much the first 3 months of the year! 😉 However, this can be enjoyed at any time of the year!

Me

Jambalaya

2014-03-04 06:26:59

Serves 4

This Jambalaya recipe calls for fewer ingredients but keeps the same great taste. Substituting brown rice makes the dish a little healthier too!

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Prep Time

15 min

Cook Time

50 min

Total Time

1 hr

Prep Time

15 min

Cook Time

50 min

Total Time

1 hr

Ingredients

1. 2 tbsp butter
2. 8 oz Andouille sausage, or other spicy smoked sausage, sliced 1/4" thick
3. 2 tbsp paprika (smoked works too)
4. 1 tbsp ground cumin
5. 1/2 tsp cayenne pepper
6. 1/2 tsp fresh ground black pepper
7. 1 tsp salt
8. 1/2 cup diced tomato, fresh or canned
9. 1 large green bell pepper, diced
10. 2 ribs celery, sliced 1/4" thick
11. 4 green onions, sliced thin
12. 1 cup brown rice
13. 3 cups chicken broth
14. 1 pound large shrimp, peeled and deveined

Instructions

1. In a heavy bottomed pot with a lid, melt the butter over medium heat.
2. Add the sliced sausage and cook, stirring, for 5 minutes.
3. Add the paprika, cumin, cayenne, black pepper, and salt.
4. Saute the spices for 1 minute, and then add the tomatoes.
5. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate.
6. Add the green bell pepper, celery, and most of the green onions (reserve some of the dark green slices of the onions to garnish the top)
7. Cook, stirring for 5 minutes.
8. Stir in the rice and mix well.
9. Add the stock, turn the heat up to high, and bring to a simmer.
10. Reduce the heat to low, cover the pot, and cook for 45 minutes.
11. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer.
12. When the rice is tender, add the shrimp, and cook covered for 5 minutes.
13. Taste for seasoning, and adjust if needed.
14. Serve the jambalaya in bowls with green onions sprinkled on top.

Notes

1. If you decide to substitute white rice in this jambalaya recipe, you will need to check the recipe after 20 minutes, as it cooks much faster than brown rice.
2. I use Hillshire brand hot smoked sausage if I can't find andouille sausage. If either of those are not available, add a few drops of tabasco!
3. Other ingredients can be added such as chopped cooked chicken or other seafoods but if you add too much, you will either end up with Gumbo or Paella ! 😉

Me and My Captain https://meandmycaptain.com/