Jambalaya
A classic Cajun dish from the shores of New Orleans.
Ingredients
- 1 lb andouille sausage sliced
- 2 tbsp canola oil
- 2 cups sweet onion diced
- 1 cup celery diced
- 1 large red bell pepper diced
- 4 garlic cloves minced
- 1 bay leaf
- 2 tsp Creole seasoning
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 cans tomatoes and green chiles diced and drained
- 3 cups chicken broth
- 2 cups long-grain rice uncooked
- 2 cups shredded cooked chicken
- 1 lb medium-size raw shrimp peeled, deveined
- 1/2 cup fresh flat-leaf parsley chopped
- chopped green onions chopped
Instructions
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Cook sausage in hot oil in a Dutch oven over medium-high heat and stir constantly for 5 minutes or until browned. Remove sausage with a slotted spoon.
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Add diced onion and the next 7 ingredients to hot drippings. Sauté for 5 minutes or until the vegetables are tender. Stir in tomatoes, the next 3 ingredients, and sausage. Bring to a boil on high heat. Cover, reduce heat to medium, and let simmer, giving an occasional stir for 20 minutes or until the rice is tender.
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Stir in the shrimp, cover, and cook for 5 minutes or just until the shrimp turns pink. Stir in parsley, and you're done.
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If you'd like to freeze it for later, use this additional step: Prepare recipe as directed, but also line the bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over the sides. Fill the dish with jambalaya. Cover and freeze. When you want to serve it, remove the foil, return the casserole to original baking dish. Cover the dish and let it thaw in a refrigerator for 24 hours. Let stand at room temperature 30 minutes, then bake at 350° until thoroughly heated.
