Recipe by -Mary-
Tasty True Cajun Jambalaya
Top Review by Ck2plz
So good! I am not a fan of Gumbo and this has been the best one I have made. I used a recipe for creole seasoning from Food. I added an extra cup of chicken broth because I was leary there was not enough liquid. The only major change I did was to add Minute Rice around the last 5 minutes of the simmering of the meat combination. My DH loved! Made for PAC Fall 2012.
- 1 lb andouille sausage, thinly sliced
- 3 tablespoons olive oil
- 2⁄3 cup chopped green pepper
- 2 garlic cloves, minced
- 3⁄4 cup chopped fresh parsley
- 1 cup chopped celery
- 2 (14 1/2 ounce) cans stewed tomatoes
- 2 cups chicken broth
- 1 cup chopped green onion
- 1 1⁄2 teaspoons thyme
- 2 bay leaves
- 2 teaspoons oregano
- 1 tablespoon creole seasoning
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon black pepper
- 2 cups converted long grain rice, washed
- 2 lbs raw shrimp, peeled
Directions See How It's Made
- In a 4 quart heavy pot, saute sausage, remove with slotted spoon. Add oil to drippings and saute green pepper, garlic, parsley and celery 5 minutes.
- Add tomatoes with liquid, broth and onions. If you like a real rich tomato flavor, you can add a can of tomato paste at this time. Stir in spices.
- Add rice which has been washed and rinsed 3 times.
- Add sausage and cook 30 minutes, covered, over low heat, stirring occasionally.
- After most liquid has been absorbed by rice, add shrimp and cook until pink.
- Transfer mixture to an oblong baking dish and bake approximately 15 - 20 minutes at 350 degrees.