Yield: 8
Jambalaya
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 4 pork sausages
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 green bell peppers, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1 cup long grain white rice
- 2 tbsp Cajun seasoning
- ½ tsp smoked paprika
- 1 bay leaf
- 1 14-oz can tomato
- 2 cups chicken broth
- 1 lb peeled shrimp
- 2 tbsp fresh parsley
- Salt and pepper, to taste
Instructions
- Heat a skillet over medium-high heat. Arrange the sausages in the skillet and cook, flipping occasionally, until they are cooked through, about 15 minutes. Remove them from the skillet and set them aside.
- If needed, add the olive oil. Add the onion, green peppers, and celery. Cook, stirring occasionally, until they begin to soften, about 3 minutes. Add the garlic and rice and cook until the garlic becomes fragrant, about 30 seconds. Stir in the Cajun seasoning, paprika, bay leaf, diced tomatoes, and the broth. Bring the mixture to a boil then reduce to a simmer. Cook, covered, until half of the liquid has been absorbed, about 15 minutes. Meanwhile, slice the sausages and return them to the skillet. Add the shrimp to the skillet and continue to cook until they are pink and all of the liquid has been absorbed, another 5 minutes. Season the jambalaya with the parsley, salt, and pepper to taste. Remove the bay leaf before serving.
- Serve immediately or store in the refrigerator for up to 3 days.
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