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.

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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

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1. Slice andouille and sear in a deep skillet on high. Set seared andouille aside. Turn down skillet heat to low.

2. Dice celery, onion, bell pepper, and garlic

3. Add butter to the skillet and once melted add celery, onion, garlic, and bell pepper.

4. Cook on low until mixture is tender

5. Add thyme, oregano, paprika, cayenne pepper, ginger, salt and pepper. Stir and toast

6. Turn up heat to medium and add tomatoes and broth.

7. Add rice, cover, and cook on a low simmer for 10 minutes

8. Mix the seared sausage back into the skillet

9. Push the peeled shrimp into the mixture, half way submerged

10. Cover and cook additional 10 minutes on low. (shrimp should be cooked through)

11. Serve with green onion and parsley

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Speed it Up

• Buy pre-minced garlic

Prep in Advance

• Peel the shrimp in advance

• Dice the onion, celery, bell pepper

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