It’s no secret that I have a bit of a love affair with Cajun/Creole cooking. I mean what’s not to love? The depths of seasoning, the seafood, different vegetable combinations and various meats used in this cuisine open up a whole world of possibilities. The only thing is—— What took me so long to post this recipe??
Now this particular Jambalaya is a marriage of the “King of Bam” ( Emeril Lagasse) and mine with most of the credit going to Chef Emeril.
Here’s how we do this one.
- 3 tablespoons Canola Oil
- 6 cups Vegetable stock or Water
- 1 28 ounce can Diced Tomatoes
- 3 cups Uncle Ben’s™ 5 Minute Rice
- 1 bag 31 – 40 Shrimp – peeled, cleaned and tail off
- 1 pound Andouille sausage – sliced on the diagonal and bite sized
- 2 cups chopped Red Onion
- 1 cup chopped Celery
- 1 cup chopped Bell Pepper
- 3 chopped Garlic cloves
- 1 cup chopped Green Onions for garnish
- 3 Bay Leaves
- 3 tablespoons Smoked Paprika
- 3 tablespoons Chipotle powder
- 1 1/2 tablespoons dried Thyme
- 1 1/2 teaspoons dried Oregano
- 2 tablespoons Seasoned Salt
- Ground Black Pepper to taste
Putting it all together:
- Preheat the oven to 350°
- In a large dutch oven heat the oil and brown the sausage in batches removing to a holding bowl.
- In the same pot add the onion, celery, peppers and seasonings mixing well. Cook for about 3 minutes
- Add the tomatoes, stock and sausage. Bring to a boil, turn off the heat, cover and put in the oven for about 35 minutes.
- Add the rice and shrimp and turn off the heat for another 5 minutes.
- Plate and garnish with the green onions if desired.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time……….