A New Spin on Classic Jambalaya
I love traditional jambalaya but it’s one of those recipes that require some extra love. Meaning, you have to watch that rice as it cooks in the jambalaya and make sure it doesn’t burn at the bottom. I don’t love having to constantly stir the jambalaya because I’m usually being interrupted while making dinner. Really, Ashley? Your 6 angelic children still need you whilst thou cook-est dinner? I know it’s hard to believe but it’s very difficult to complete any task without being pulled to another necessary engagement, like finding a sock.
Back to this fantastic Jambalaya recipe and away from missing socks. I have another reason why I decided to create a deconstructed Jambalaya. I’m going to be very vulnerable and real here. I have rice issues, either it’s under or over-cooked. I said it! The truth is out there in the great “inter-webs”.
This Jambalaya recipe keeps the rice separate until the last step! It also prevents the rice from getting too mushy when you’re reheating the leftovers. So, guys, I’ve thought of everything! Go, be free and make your Jambalaya dreams come true!
Let’s do a “Walk Through” of this Jambalaya Recipe
Last Step: Serve over Rice and Enjoy!
Jambalaya
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
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