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:
- Melt butter in a large skillet.
- Sauté the onion, garlic, and bell pepper until tender.
- Add canned tomatoes with liquid, rice, thyme, basil, Cajun spices, cayenne pepper, chicken broth, Andouille sausage, Tabasco and bay leaf.
- Bring to a boil, then reduce heat to a simmer.
- 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