This is very yummy. This was my first jambalaya recipe and it was perfect. I got the recipe from someone's web site ( www.colpean.com).
- 29.58 ml vegetable oil
- 453.59 g smoked sausage, cut crosswise int 1/4 inch slices
- 473.18 ml chopped onions
- 177.44 ml chopped bell pepper
- 177.44 ml chopped celery
- 236.59 ml long-grain rice
- 411.06 g canwhole tomatoes with juice, chopped
- 14.79 ml chopped garlic
- 473.18 ml water
- 4 bay leaves
- 1.23 ml dried thyme
- 453.59 g shrimp, peeled and deveined
- 59.14 ml chopped green onion
- Heat oil in a large saucepan over medium heat.
- Add sausage and cook for 2 minutes.
- Add onions, bell peppers and celery.
- Season with salt and cayenne and saute for 6 to 8 minutes or until golden, wilted and soft.
- Add rice and stir to coat evenly.
- Add tomatoes with juice, garlic, bay leaves, water and thyme.
- Cover and cook over medium heat for about 20 minutes.
- Season shrimp with salt and cayenne.
- Add to mixture and cook for 10 more minutes.
- Cook until rice is tender, liquid is absorbed and shrimp is pink.
- Remove from heat and let stand covered for about 5 minutes.
- Remove bay leaves and stir in green onions and serve.
Very easy and one pot dish!!!
Great recipe, easily adaptable. I used less oil and less sausage (spicy andouille, so no need for the cayenne), and I used more tomatoes (a 28 ounce can of crushed tomatoes plus an 8 oz. can of tomato sauce) and a little white wine. I was feeding a crowd, and It all tasted delicious. I'll remember this one next time I want an easy-to-put-together jambalaya!
Easy to make and full of flavor. The seasonings were just right. I used very little cayenne, just a hint, as I was feeding two toddlers and they both cleaned their plates. I would probably cut the cooking time/temperature down a bit next time to avoid the mushy rice problem. Overall it was great and I'll make it again soon. I used smoked turkey sausage.