Jambalaya

Ingredients

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1.5 tsp sweet paprika

  • 1/4 tsp smoked paprika

  • 1/4 tsp dried thyme

  • 1/2 tsp dried oregano

  • 1/2 tsp dried basil

  • 1/4 tsp cayenne pepper

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 lb medium raw shrimp, deveined

  • 2 Tbsp butter

  • 1/2 lb andouille sausage, sliced in 1/4 in. slices

  • 1 yellow onion, chopped

  • 3 cloves garlic, minced

  • 1 green bell pepper, diced

  • 1 stalk celery, diced

  • 1 cup long grain white rice

  • 15 oz can diced tomatoes

  • 1-2 tsp hot sauce

  • 1 tsp Worcestershire sauce

  • 3/4 tsp salt

  • 1/4 tsp black pepper

  • 2 cups chicken broth

  • 2 bay leaves

  • 4 green onions, thinly sliced

Make

  1. Combine garlic powder - black pepper to make Creole seasoning
  2. Toss the shrimp in 1 Tbsp Creole seasoning, set aside
  3. Heat butter in large skillet over medium-high heat and cook andouille sausage for ~3 minutes until it begins to brown
  4. Add onion, garlic, celery, and bell pepper and cook for 3-4 minutes
  5. Add rice, tomatoes, remaining 1 Tbsp Creole seasoning, hot sauce, Worcestershire sauce, salt, and pepper and stir to combine. Add chicken broth and bay leaves
  6. Bring to boil, reduce heat and simmer for 15 minutes
  7. Add shrimp, cover, and simmer for an additional 10 minutes or until rice is tender
  8. Garnish with green onions

TIME | 0.75 hours

YIELD | 4 servings

TAGS | American