Jammin’ Jambalaya

Here is a recipe for the classic one pot Cajun rice dish.

Jambalaya

A Pound Of Shelled And Deveined Shrimp

Two Cups Of Arborio Rice

4 1/2 Cups Chicken Or Seafood Stock

3/4 Pound Andouille Sausage Diced Into 1/2 Inch Cubes

A Green Bell Pepper Diced

Four Roma Tomatoes Diced

A  Cup Diced Spanish Onion

Three Cloves Minced Garlic

A Tablespoon Of Vegetable Oil

Three Teaspoons Of Sea Salt

A Teaspoon Of Cayenne Pepper

3/4 Cup Diced Celery

Two Tablespoons of Chopped Fresh Italian Parsley

A Bay Leaf

A Teaspoon Of Fresh Thyme

Two Tablespoons Of Chopped Green Onions

Preheat the oven to 325 degrees.

Sprinkle the shrimp with one teaspoon of sea salt and two teaspoons of cayenne pepper.

Add the vegetable oil, green bell pepper, celery, tomatoes, onions, garlic, thyme, bay leaf, andouille sausage, two teaspoons of sea salt, and one teaspoon of cayenne pepper to a Dutch oven. Cook for 15 minutes on medium high heat stirring frequently.

Add the Arborio rice and cook the rice until it is coated with the sausage and vegetable mixture and has attained a milky white color. Add the stock and stir the rice and liquid one time. Bring the contents of the pot to a boil. Add the shrimp to the pot on top of the rice.

Cover and cook in the preheated oven for 35-40 minutes until the rice is cooked.

Garnish the jambalaya with parsley and green onions and serve.

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