Jambalaya is a spicy surf-and-turf meal, and my recipe comes together in a snap! Made with andouille sausage, shrimp, vegetables, and rice, the whole dish cooks in one pan and goes perfectly from stovetop to table in thirty minutes. If you prefer a less spicy meat, use smoked sausage instead of andouille.
- Yield: 6 Servings
- ½ pound andouille or smoked sausage, sliced
- ½ medium onion, chopped
- ½ cup chopped celery
- 1 large green bell pepper, chopped
- 2 garlic cloves, minced
- 2 teaspoons Blackening Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 medium plum tomatoes, chopped
- 2 cups chicken stock, homemade or store-bought
- 1 cup uncooked long-grain rice
- 1 pound shrimp, peeled and deveined
- ½ cup chopped fresh parsley
- In a medium saucepan set over high heat, combine the sausage, onion, celery, bell pepper, garlic, blackening seasoning, thyme and oregano. Cook, stirring, until the vegetables are tender, about 3 minutes. Stir in the tomatoes, chicken stock, and rice. Bring to a boil. Cover, reduce the heat to medium, and simmer, stirring occasionally, until the rice is tender, about 15 minutes.
- Stir in the shrimp, cover, and cook until the shrimp are pink, 3 to 5 minutes. Remove the pan from the heat and stir in the parsley. Serve immediately.