Many Cajun and Creole dishes are seasoned with the so-called holy trinity--bell pepper, onion, and celery. This Creole-style jambalaya has lots of tomato in it.
2 tablespoons vegetable oil
1 pound andouille or other spicy smoked sausage, sliced
1 large onion, diced
1 bell pepper, diced
3 celery ribs, chopped
4 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons Creole seasoning
1 (28-ounce) can crushed tomatoes, with juice
4 cups chicken broth
2 cups uncooked long-grain rice
1 pound shrimp, peeled and deveined
4 green onions, chopped
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.
Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.
This was excellent. I had some shrimp defrosted for dinner and didn't know what to make and I came across this recipe. Had some linguica sausage that I didn't know what to do with either so this was perfect. My family loved it! Only thing I did different was not adding thyme, added some extra creole sesoning and extra broth. Also, my suggestion would be to use medium grain rice because long grain took longer to cook (why I had to add more broth). Definitely a keeper and certainly easy enough to make weeknight.
Just made this for Fat Tuesday and Wow! I used two kielbasa sausages because that's what I had on hand. I cooked them with some garlic powder and red pepper flakes to kick it up a bit since the sausage didn't have any heat to it. Also added about five chopped jalapenos (left the seeds in a couple) and used a cup more broth. If you like it a little soupy then I'd add two more cups of broth than what calls for. Leave out the pepper flakes and jalapenos if you can't handle some heat. Everything else was per the recipe. Have some friends around since this make a big pot. I'll be eating this for days.
This is excellent. Not too spicy, not to bland. I used Zatarain's creole seasoning and had to add an additional cup of chicken broth because I think I initially boiled the mixture too hard. Just used plain old smoked sausage and it was still good. Will make again.
I found this recipe to be outstanding ! I used Alligator sausage, only 1/2lb. of Jumbo shrimp, but also threw in 1lb. of cooked crawfish tails and a little crushed red pepper. Everything else was per recipe. I will definitely make this again.
Pretty good, but not as special as I was hoping. Make sure to be careful which kind of long grain rice you use -- if you try to use a heartier, healthier brown rice like I did, it's NOT going to finish cooking in the same amount of time as the rest of the ingredients. Everyone at my dinner party where I served this added more salt and more spice (creole seasoning and/or cayenne) at the dinner table because it needed an extra boost.