This jambalaya recipe is an easy, delicious version of one of the South’s great dishes.
As noted in my post for today under the category, Confessions – Over the Hedge (Mardi Gras!)….the Captain and I usually have Jambalaya as part of our own private celebration of Mardi Gras! (Actually it is just another excuse to make a “theme” meal which is right up my alley! I really like making “theme” dinners and our friends and family seem to like it too.)
Jambalaya is soul food at its finest – hearty, satisfying, and deeply comforting. There are many variations of this Creole classic, with a lot more ingredients such as chicken, and of course all kinds of seafood…but this sausage and shrimp version is one of my favorites. Adding scallops and clams etc…almost make this a Paella or even a Gumbo. The simpler the better for our taste!
The brown rice adds a great texture and nutty flavor, as well as raising the nutritional level of this recipe. If you can’t find Andouille Sausage at your market, you can substitute a hot smoked sausage. However, I have been able to find it quite regularly these days.
I hope you enjoy this Jambalaya as much as the Captain and I do….We have it during Mardi Gras “Season”, which is pretty much the first 3 months of the year! 😉 However, this can be enjoyed at any time of the year!
- 2 tbsp butter
- 8 oz Andouille sausage, or other spicy smoked sausage, sliced 1/4" thick
- 2 tbsp paprika (smoked works too)
- 1 tbsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp fresh ground black pepper
- 1 tsp salt
- 1/2 cup diced tomato, fresh or canned
- 1 large green bell pepper, diced
- 2 ribs celery, sliced 1/4" thick
- 4 green onions, sliced thin
- 1 cup brown rice
- 3 cups chicken broth
- 1 pound large shrimp, peeled and deveined
- In a heavy bottomed pot with a lid, melt the butter over medium heat.
- Add the sliced sausage and cook, stirring, for 5 minutes.
- Add the paprika, cumin, cayenne, black pepper, and salt.
- Saute the spices for 1 minute, and then add the tomatoes.
- Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate.
- Add the green bell pepper, celery, and most of the green onions (reserve some of the dark green slices of the onions to garnish the top)
- Cook, stirring for 5 minutes.
- Stir in the rice and mix well.
- Add the stock, turn the heat up to high, and bring to a simmer.
- Reduce the heat to low, cover the pot, and cook for 45 minutes.
- Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer.
- When the rice is tender, add the shrimp, and cook covered for 5 minutes.
- Taste for seasoning, and adjust if needed.
- Serve the jambalaya in bowls with green onions sprinkled on top.
- If you decide to substitute white rice in this jambalaya recipe, you will need to check the recipe after 20 minutes, as it cooks much faster than brown rice.
- I use Hillshire brand hot smoked sausage if I can't find andouille sausage. If either of those are not available, add a few drops of tabasco!
- Other ingredients can be added such as chopped cooked chicken or other seafoods but if you add too much, you will either end up with Gumbo or Paella ! 😉