Jambalaya
It has been a big week and I think we could all use a little comfort food. This jambalaya might just do the trick! If you didn’t know, the big difference between jambalaya and gumbo is the rice. Jambalaya is a one pot meal with the rice cooking in the liquid where gumbo might be served with rice but not as a part of the dish.
Jambalaya
3-4 servings
8 oz andouille chicken sausage (3 links)
1/2 TBS butter
3/4 cup diced celery
1 cup diced red bell pepper
1/2 cup diced onion
1/2 tsp thyme
1 tsp oregano
2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp ginger
3 cloves garlic
1 tsp salt
1/2 tsp pepper
2 1/2 cups broth
1 cup diced tomatoes
1 cup rice
1/2 lb fresh shrimp, peeled
Topping: green onion and parsley
Slice andouille and sear in a deep skillet on high. Set seared andouille aside. Turn down skillet heat to low.
Dice celery, onion, bell pepper, and garlic
Add butter to the skillet and once melted add celery, onion, garlic, and bell pepper.
Cook on low until mixture is tender
Add thyme, oregano, paprika, cayenne pepper, ginger, salt and pepper. Stir and toast
Turn up heat to medium and add tomatoes and broth.
Add rice, cover, and cook on a low simmer for 10 minutes
Mix the seared sausage back into the skillet
Push the peeled shrimp into the mixture, half way submerged
Cover and cook additional 10 minutes on low. (shrimp should be cooked through)
Serve with green onion and parsley
Speed it Up
Buy pre-minced garlic
Prep in Advance
Peel the shrimp in advance
Dice the onion, celery, bell pepper