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Jambalaya

I love traditional jambalaya but I don't love having to constantly stir the jambalaya so the rice doesn't burn at the bottom. I also have had rice issues, either it's under or over-cooked. This recipe keeps the rice separate until the last step! It also prevents the rice from getting too mushy when your reheating the leftovers.
Prep Time15 minutes
Cook Time40 minutes
Author: Recipe adapted from gimmesomeoven & spicy Southern kitchen

Ingredients

  • 3 Tbsp olive oil
  • 1 (14.5-ounce) can diced tomatoes
  • 2 Cups beef or chicken broth
  • ½ can tomato paste   (8oz can only use 4oz) 
  • 2 bay leaves
  • 2 tsp dried basil
  • 1½ tsp dried oregano
  • ½ tsp Tony Chachere's Creole Seasoning
  • tsp Tabasco or Louisiana Hot Sauce
  • ¾ tsp salt
  • 1 tsp Worcestershire sauce
  • ¼ tsp cayenne pepper
  • 1 tsp dried thyme, crushed
  • ¼ tsp black pepper
  • 1 medium onion chopped
  • 1 green bell pepper, seeded and chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 cups about 3-4 celery ribs chopped
  • 4 cloves garlic, minced
  • 1 lb Andouille sausage or use kielbasa cut into slices
  • ½ lb shrimp, peeled and deveined sometimes I will use 1 full pound of shrimp
  • 2-3 cups cooked white rice
  • 1 tablespoon chopped fresh parsley

Optional Garnishes

  • chopped fresh parsley
  • thinly-sliced green onions
  • hot Sauce (not optional... if you love hot sauce!)

Instructions

  • Heat 1 tablespoon oil in a stock pot, enameled cast iron pot, or a large skillet over medium-high heat.  Add the sausage and sauté for 5-7 minutes, stirring occasionally, until the sausage is lightly browned.  Transfer to a clean plate and set aside.
  • Start cooking your rice. Add the remaining 2 tablespoons oil to the stock pot.  Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
  • Add the can of tomato paste, the diced tomatoes, chicken or beef stock, Cajun seasoning, oregano, basil, thyme, cayenne, bay leaf, salt, pepper, Worcestershire sauce, hot sauce and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover and simmer for about 25-30 minutes.
  • Add the shrimp, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the sausage, and remove and discard the bay leaf.
  • Taste test the jambalaya and add more salt, pepper, and additional Cajun seasoning if needed.  (I typically add about 2 teaspoons salt and 1/2 teaspoon pepper.)  Remove from heat.
  • Serve over warm rice.

Notes

Here is  a pretty good crock pot recipe
by spicysouthernkitchen.com