Good Eats: Jambalaya

Friends, this on the common cook list in the Dunn household.  I think Babes would attest that it is his favorite dish that I make…. of course when I don’t make it too spicy.  This recipe is adapted from here. I have left out some stuff and subbed some stuff, so here is my version below.

Jambalaya

Serves 4

Ingredients:

• 2 Andouille Sausages (can sub for a mild tasting sausage)
• 2 cups of small shrimp, shelled
• 2 tablespoons butter
• 1/4 cup onions, chopped
• 2 cloves garlic, minced
• 1/4 cup bell peppers, chopped
• 1 can petite diced tomatoes
• 2/3 cup long-grain rice(we have used several different kinds, jasmine, white, and basmati and all of them work great!)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 1/2 teaspoons Cajun spices (perhaps less depending on how salty yours is)
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 1/2 cups low sodium chicken broth
• 1 teaspoon Tabasco sauce
• 1 bay leaves

Directions:

1. Melt butter in a large skillet.
2. Sauté the onion, garlic, and bell pepper until tender.
3. Add canned tomatoes with liquid, rice, thyme, basil, Cajun spices, cayenne pepper, chicken broth, Andouille sausage, Tabasco and bay leaf.
4. Bring to a boil, then reduce heat to a simmer.
5. Let simmer for about 15-20 or just before rice is tender; add shrimp, cook for approximately 2-3 minutes or until shrimp is pink.

 

Enjoy

-jen