Jambalaya

Photo by Katie B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 3

    tablespoons olive oil

  • 1-1/2

    pounds smoked sausage cut into 1/4-inch thick slices

  • 3

    large onion, chopped

  • 3

    cups chopped green bell pepper

  • 3

    cups chopped celery

  • Salt to taste

  • 1-1/2

    teaspoons Cajun seasoning, or to taste

  • 3

    cups uncooked white rice

  • 3

    (14.5 ounce) cans diced tomatoes with juice

  • 3

    tablespoons minced garlic

  • 6

    cups chicken broth

  • 9

    bay leaves

  • 3/4

    teaspoon dried thyme leaves

  • 3

    pounds peeled and deveined medium shrimp (30-40 per pound)

Directions

Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes. After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.

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