Shrimp and Sausage Jambalaya
To make a truly authentic jambalaya, you should use ingredients indigenous to Louisiana, like filet gumbo, Andouille sausage, crawfish, and Tasso.
Serves: 6Hands-on: 45 minutesTotal: 1 hourDifficulty: Easy
- 1 cup ham, cubed
- 1⁄2 cup vegetable oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- 5 cloves garlic, minced
- 1⁄2 tsp. dried thyme
- 1⁄2 tsp. ground black pepper
- 1⁄4 tsp. cayenne pepper
- 3 cups long-grain white rice
- 4 cups chicken broth
- 2 bay leaves
- 1⁄4 tsp. salt
- 1 lb. Andouille or kielbasa smoked sausage, sliced
- 1⁄2 cup diced tomatoes
- 1⁄2 lb. shrimp, peeled and deveined
- Brown the ham in the vegetable oil in a large pot. Remove it and set aside.
- Add the onion, celery, green pepper, and garlic to the pot and sauté until tender. Add the thyme, black pepper, cayenne pepper, and rice and cook for 5 minutes, stirring occasionally.
- Add chicken broth, browned ham, bay leaves, salt, kielbasa, and tomatoes. Stir to combine, bring mixture to a simmer over medium heat, and cover the pot with a lid.
- Simmer 15 minutes, add the shrimp on top, return the lid, and continue to cook 5 to 7 more minutes. Make sure the shrimp are pink. Remove the bay leaves and serve hot.