Prep 30 mins
Cook 25 mins
This is from the Sooner Sampler Cookbook published by the Norman Junior League in the late 80s. It is a very, very good version of jambalaya! Highly flavored, and very easy to control the 'heat' factor.
- 1 lb smoked sausage, thinly sliced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 green peppers, diced
- 1 bunch green onion, sliced
- 1 cup celery, diced
- 2 bay leaves
- 2 teaspoons oregano
- 1 1⁄2 teaspoons thyme
- 1 teaspoon salt
- 3⁄4 teaspoon black pepper
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon cayenne
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄3 cup dried parsley
- 1⁄2 teaspoon Tabasco sauce
- 2 (16 ounce) cans tomatoes, diced
- 2 cups chicken broth
- 2 cups converted rice, washed
- 1 lb shrimp, shelled and deveined
- Saute sausage in olive oil until brown.
- Add green pepper, onions and celery and saute until softened. Add parsley and garlic cloves.
- Add tomatoes, broth and all spices.
- Add rice and Tabasco.
- To wash rice (to remove starch) rinse and drain in cold water 3 times. Use a colander.
- Simmer 20 minutes or until most liquid has been absorbed.
- Add shrimp during the last 5 minutes of cooking and steam until remaining liquid is absorbed and shrimp are pink.
This was amazing and pretty easy too. I did not have any raw shrimp on hand so during the last 1 minute instead of five, I threw in some frozen, pre-cooked shrimp. It was just fine. Also I forgot the bay leaves but it still had plenty of flavor without them! I will be making this one over and over again.
This went together really easily. I made it for our "Christmas casserole dinner" and it went over pretty good. I used already cooked shrimp and just stirred them in at the end (just enough to warm the up). I left the "heat factor" as written but you could very easily spice it up as much as you wanted.