cateory: cuisine
Jambalaya
Reviews: 198
Ingredients:
-
A Cajun favorite, jambalaya is a rice dish that has countless variations. Though it can be made with almost any favorite meat, poultry, or shellfish, we are partial to the combination of sausage and shrimp.
- 8 ounces hot Italian-sausage links, pricked with fork
- 1 medium onion, finely chopped
- 1 green pepper, chopped
- 1 stalk celery, chopped
- 1 garlic clove, finely chopped
- 1⁄8 teaspoon ground red pepper (cayenne)
- 11⁄2 cups regular long-grain rice
- 1 can (141⁄2 ounces) chicken broth or
- 13⁄4 cups Chicken Broth
- 11⁄4 cups water
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon dried thyme
- 1 can (14 to 16 ounces) tomatoes, drained and chopped
- 1 pound medium shrimp, shelled and deveined
- 2 green onions, thinly sliced
- hot pepper sauce (optional)
How to make
Jambalaya
Jambalaya
- In nonreactive 5-quart Dutch oven, cook sausages over medium heat until browned, about 10 minutes. With slotted spoon, transfer sausages to paper towels to drain. When cool enough to handle, cut sausages into 1⁄2-inch pieces.
- To drippings in Dutch oven, add onion, green pepper, and celery; cook, stirring frequently, until tender, about 10 minutes. Stir in garlic and ground red pepper and cook, stirring, 30 seconds. Add rice and cook, stirring, 1 minute. Stir in sausages, broth, water, salt, and thyme; heat to boiling over high heat. Reduce heat; cover and simmer 15 minutes.
- Stir in tomatoes; cover and cook 5 minutes. Stir in shrimp; cover and cook until shrimp are opaque throughout, about 5 minutes longer. Transfer to serving bowl and sprinkle with green onions. Serve with hot pepper sauce, if you like.
- Makes 6 main-dish servings.
- Prep: 20 minutes plus cooling
- Cook: 55 minutes
Comments for
Jambalaya
Jambalaya
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