A friend asked me recently if I knew how to make jambalaya and I honestly couldn’t even remember. I’ve EATEN jambalaya. Does that count? I seem to recall making it many years ago, but if it’s been that long, obviously it was high time to make it again.
Searching for recipes for this little project, I realized something: there are about a million variations of jambalaya. I chose one that was fairly basic for the test drive. This particular variation has a lot of tomato, which I personally liked. The Creole spices (which appear to be a mixture mostly of pepper and garlic) give the dish a real kick and the combination of ingredients lead to a wonderful smelling house!
Luckily this recipe also serves 6-8 people, so invite a few friends and have a jambalaya night!
2 tbsp. vegetable oil
1 pound andouille sausage, sliced
1 large onion, diced
1 bell pepper, diced
3 celery ribs, chopped
4 garlic cloves, minced
2 bay leaves
1 tsp. dried thyme
1 tsp. dried oregano
2 tsp. Creole seasoning
1 (28 oz.) can crushed tomatoes, with juice
4 cups chicken broth
2 cups uncooked long grain rice
1 pound shrimp, peeled and deveined
4 green onions, chopped
Heat oil in a Dutch oven over medium-high heat. Add sausage and cook, stirring, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside. Add onion, pepper, celery, garlic and seasonings. Saute 5 minutes or so until veggies are tender.
Stir in reserved sausage, tomatoes, broth and rice.
Bring mixture to a boil, reduce heat and simmer, covered for 25 minutes or until rice is tender and liquid is absorbed. Stir in shrimp, cover and cook 5 minutes or until done. Sprinkle each serving with green onions.
**If you are making this for a group that includes vegetarians (which I was), you can saute the meat first and set it aside to serve on top of the rice dish, rather than cooking it with it. I sauteed the sausage and then added the shrimp for a few minutes at the end and sprinkled it all with a bit of Creole seasoning for some extra flavor. Vegetable broth can also be substituted for the chicken broth.
Makes 6-8 servings.