It has actually been a couple of years since I have made my favorite jambalaya and I didn’t even realize how much I missed it!!! I spent a Friday afternoon with a sick kiddo at home, chopping, singing, and cooking to some good tunes on Pandora. It was lovely really. After a little bit of chopping work, the rest is all done in one pot which I love and makes clean up easy!
I am excited to share this recipe with you guys and hope you enjoy it as much as we did. It makes a large portion, so be sure to invite your family or friends over to enjoy it with you.
Ingredients
1 lb smoked sausage, thinly sliced (I love using a mix of ground sausage and conecuh link sausage)
3 tbsp olive oil
2/3 cup chopped bell pepper
2 cloves garlic, minced
3/4 cup chopped fresh parsley
1 cup chopped celery
2 (14.5 oz) cans tomatoes (I use Rotel), undrained
2 cups chicken broth
1 cup chopped green onions
1 1/2 tsp thyme
2 bay leaves
2 tsp dried oregano
1 tbsp Creole seasoning
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 cups dry long grain converted rice
3 lbs raw shrimp, peeled
Directions
Saute sausage in a 4-quart saucepan. Remove with a slotted spoon and reserve. Add oil and next 4 ingredients to saucepan and saute 5 minutes. Add tomato and next 9 ingredients. Wash and rinse rice 3 times and add to saucepan. Stir in sausage and cover. Cook over low heat, stirring occasionally, for 30 minutes or until most of liquid is absorbed. Add shrimp and cook until pink. Transfer mixture to an oblong baking dish.
Bake at 350* for about 25 minutes. Yields 10 servings.
