Cindy's Jambalaya
Description
This easy jambalaya recipe features tender rice, smoked sausage, shrimp, onion, bell pepper, and celery. It's a basic recipe you can play around with!
Ingredients
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1 tablespoon olive oil
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1/2 pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
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1 large onion, chopped
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1 cup chopped green bell pepper
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1 cup chopped celery
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salt to taste
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1/2 teaspoon Cajun seasoning, or to taste
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1 cup uncooked white rice
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1 (14 1/2 ounce) can diced tomatoes with juice
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1 tablespoon minced garlic
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2 cups chicken broth
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3 bay leaves
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1/4 teaspoon dried thyme leaves
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1 pound peeled and deveined medium shrimp (30-40 per pound)
Directions
1
Heat olive oil in a Dutch oven or large pot over medium heat. Stir in sausage and cook for 2 minutes. Add onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until vegetables are soft, 6 to 8 minutes. Stir in rice, then add tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
2
Stir in shrimp and cook uncovered until shrimp turn pink and are no longer translucent in the center, about 10 minutes. Remove the pot from heat and let stand for 5 minutes. Discard bay leaves before serving.