Jambalaya

Jambalaya Recipe
Photo: Melina Hammer; Styling: Buffy Hargett

 

Build deep flavors by sautéing the aromatic trinity of onion, celery, and pepper in the andouille drippings with herbs, garlic, and spices.

Yield:

Makes 8 to 10 servings

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hours

Ingredients

1 pound andouille sausage, sliced
2 tablespoons canola oil
2 cups diced sweet onion
1 cup diced celery
1 large red bell pepper, diced
4 garlic cloves, minced
1 bay leaf
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 (10-oz.) cans diced tomatoes and green chiles, drained
3 cups chicken broth
2 cups uncooked long-grain rice
2 cups shredded cooked chicken
1 pound peeled, medium-size raw shrimp, deveined
1/2 cup chopped fresh flat-leaf parsley
Garnish: chopped green onions

Preparation

1. Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.

2. Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.

3. Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.

To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.

Note:

November 2013
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