Jambalaya

Jambalaya

Allergy Shellfish
Meal type Main Dish
Misc Serve Hot

Ingredients

  • Andouille Sausage
  • 1lb Shrimp (I use raw, peeled, tail off , cleaned.)
  • 1 cup Rice
  • 2 cups Chicken Broth (I use low sodium)
  • 1 can Crushed Tomatoes
  • 2 Celery Stalks and leaves (finely chopped)
  • 2 Carrots (peeled and finely chopped)
  • 1 Onion (diced)
  • 1 Red Bell Pepper (diced)
  • 1 Pablano Pepper (diced)
  • 3 cloves Garlic (minced)
  • 1 heaped tablespoon Cajun Seasoning (I use Tony Chachere's)
  • 1 Bay Leaf
  • 1/2 teaspoon Cumin
  • 2 Strips of Bacon (cut small)
  • Olive Oil (for sauteing veggies)
  • Salt and Pepper (to taste)

Note

The Cajun seasoning can add quite a kick. It is good to start slow and add as needed. If you are not overly fond of heat, maybe add in half a teaspoon first. You can always add more as you go.

Directions

Step 1
In a dutch oven or stock pot, add in olive oil and finely chopped bacon. Once this has heated, add your veggies to start sauteing.
Step 2
After the onions are translucent and the carrots have softened, add in your chicken broth and crushed tomatoes.
Step 3
Next, add in your seasoning and your bay leaf. Let come to a simmer.
Step 4
Then add in your rice and sliced sausage. Cover and let simmer for an hour. Stir occasionally.
Step 5
After an hour, taste and adjust seasoning as needed. You can now also add in your shrimp. cover and let simmer for half an hour more or so until your shrimp are done.
Step 6
Once the rice has absorbed most of the liquid and has soften, your shrimp are pink in color, you may serve. I like to top mine with scallions and a bit of shredded sharp cheddar cheese.