Prep 20 mins
Cook 20 mins
Looking for a quick but authentic Jambalaya that you can throw together in no time on a weeknight? I've tried many Jambalaya recipes over the years and this takes the cake. I've had many recipe requests for this and kids love it everytime. It's such a comfort food and if you follow the spices/herbs exactly, you will have the best Jambalaya ever. Make sure you serve this with french or crusty bread on the side because dipping the bread in the juices in your bowl is absolute heaven. Got the recipe from my Better Homes and Gardens Cook Book.
- 1 lb shrimp, peeled and deveined (fresh or frozen work fine)
- 1⁄2 cup onion, chopped (1 medium)
- 1⁄3 cup celery, chopped
- 1⁄4 cup green sweet pepper, chopped
- 2 garlic cloves, minced
- 2 tablespoons cooking oil
- 2 cups chicken broth
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 8 ounces andouille sausages or 8 ounces kielbasa, halved lengthwise and cut into 1/2-inch slices
- 3⁄4 cup long grain rice, uncooked
- 1 teaspoon dried thyme, crushed
- 1⁄2 teaspoon dried basil, crushed
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 1 bay leaf
- 1 cup cooked ham, cubed
- 1. Thaw shrimp, if frozen. Set shrimp aside.
- In a 12-inch skillet cook onion, celery, sweet pepper, and garlic in hot oil until tender.
- Stir in chicken broth, undrained tomatoes, sausage, rice, thyme, basil, black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
- Stir in shrimp. Return to boiling. Simmer, covered, about 5 minutes more or until shrimp turn opaque and rice is tender.
- Stir in ham; heat through. Discard bay leaf and enjoy hot with crusty bread on the side.