Oh Boy, is this one good! It's a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!
- 1⁄2 cup butter
- 2 yellow onions, chopped
- 4 stalks celery, chopped
- 5 green onions, chopped
- 1 large green bell pepper, chopped
- 4 cloves garlic, finely chopped
- 1 serrano chili pepper, finely chopped with seeds
- 2 bay leaves
- 1 tablespoon creole seasoning
- 1 teaspoon ground cayenne pepper
- 1⁄2 teaspoon dried thyme, crumbled
- 1 1⁄2 lbs andouille sausages or 1 1⁄2 lbs smoked sausage, sliced into 1/2 inch slices,then cut into quartered wedges
- 2 (14 1/2 ounce) cans chicken broth
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 3 cups long-grain rice
- Melt butter in large pot over medium-high heat.
- Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
- Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
- Add sausage, broth, tomatoes and rice.
- Bring mixture to simmer.
- Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.