A.k.a the one pot wonder dish. No kidding… When word gets around that Jambalaya is on the dinner plan for the week, soon we have half the neighborhood gathered around the table. It’s miracle food, but that’s what food is suppose to be, the thing that brings us all together.
Cajun food is quite often made using fresh seafood, which is one reason why as a Pacific Northwesterner I happen to love Cajun food. The other, of course, is that I married a Southerner. When we were first married, Emeril’s cookbook: Louisiana Real & Rustic was my bible. I’m pretty sure I made nearly every recipe in the book, well, except rabbit, but we won’t go there. So, make this jambalaya, it’s really so easy. Gather your friends around and share stories. I’m pretty sure they’ll be back for more.
Jambalaya with Shrimp & Andouille Sausage
- 2 tbsp vegetable oil
- 16 large shrimp peeled, deveined
- 1 ½ cup andouille sausage
- 1 ½ cup yellow onion chopped
- 1 cup celery chopped
- 1 tbsp garlic minced
- 1 cup green bell pepper chopped
- 1 ½ cup stewed tomatoes or 1 – 14 oz can
- 3 bay leaves
- ½ tsp cayenne
- ¼ tsp thyme
- S & P to taste
- 1 cup long grain white rice
- 2 cup chicken broth or fish
- ½ cup green onions chopped
- In a large cast iron dutch oven, heat oil over medium heat.
- Saute onion, celery, green pepper and garlic until softened.
- Add andouille and cook for 3-4 minutes.
- Add stewed tomatoes, bay leaves, cayenne, thyme and S & P and cook for 3-4 minutes.
- Add shrimp and cook for 2 minutes.
- Add rice and chicken broth, cover and cook on medium low until liquid is absorbed about 20 – 25 minutes.
- Garnish with green onions.