Southern Jambalaya
with Andouille Sausage & Shrimp
Ingredients
4 oz. Cajun Style Andouille Sausage
4 oz. Shrimp
1 C. Chicken Broth
½ C. White Rice
1 C. Diced Yellow Onion
1 Red Bell Pepper
1 C. Petite Diced Tomatoes
3 Garlic Cloves
1 Bay Leaf
Spice mix:
½ t. Dried Oregano
½ t. Dry Thyme
½ t. Dry Basil
??? t. Paprika
Instructions
Cook the Rice
Combine the rice, 1 cup water, and some salt in a medium pot, and bring to a boil.
Reduce heat to low, and cook covered for 15 minutes.
Prepare Your Ingredients
Wash and dry your produce.
Slice the bell pepper into thin slices, then cut slices in half.
Mince 3 garlic cloves.
Slice sausage into ¼??? slices.
Pat the shrimp dry and season with a little salt and pepper.
Cook the Veggies
Heat 1.5 Tbsp. olive oil in another medium pot (one that has a lid), over medium-high heat.
Add the onions, peppers, garlic and bay leaf.
Season with salt and pepper.
Cover, and cook for 5 minutes, stirring occasionally.
Complete the Jambalaya
Mix-in the diced tomatoes, sausage, chicken broth, 1/3 cup water, and the spice mix to the cooked veggies.
Bring to a rapid boil.
Once boiling, mix, reduce heat to medium, and cook uncovered for 15 minutes, stirring occasionally.
Add the rice and shrimp to the pot, and mix.
Taste for salt, and season if needed.
Cook for 3-4 minutes longer, without uncovering, until shrimp turns pink and is cooked through.
Plate
Divide between your bowls, and let cool down for a few minutes. Enjoy!
