Jambalaya
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Serves: 4-6
Ingredients:
2 tablespoons olive oil
1 pound andouille sausage, sliced
1 pound large shrimp, peeled and deveined
1 onion, chopped
1 green bell pepper, chopped
3 stalks of celery, chopped
4 cloves garlic, minced
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups long-grain white rice
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup chopped fresh parsley
Instructions:
In a large pot, heat the olive oil over medium-high heat. Add the andouille sausage and cook, stirring occasionally, until browned, about 5 minutes.
Add the onion, green pepper, celery, and garlic, and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the paprika, cayenne pepper, oregano, thyme, salt, and black pepper, and stir to combine.
Add the rice, chicken broth, and diced tomatoes, and stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is cooked and most of the liquid has been absorbed.
Add the shrimp to the pot and stir to combine. Cover the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Remove the pot from the heat and let it sit for 5 minutes.
Fluff the jambalaya with a fork, then sprinkle with chopped fresh parsley.