- 2 tablespoons unsalted butter
- 1 large white onion, finely chopped
- 1 green pepper, finely chopped (optional)
- 2 celery stalks, finely chopped (optional)
- 1 tablespoon all-purpose flour
- 2 sprigs fresh thyme, leaves finely chopped
- 2 sprigs fresh parsley leaves, finely chopped
- 2 dried bay leaves
- 2 cloves garlic, finely minced
- 1/2 teaspoon dried red pepper flakes or fresh jalapeno or other chile pepper, finely chopped
- 1 or 2 large tomatoes, chopped, juice reserved
- 6 cups seafood or chicken broth, heated to boiling point
- 3/4 cup white rice, rinsed
- Salt and cayenne pepper to taste
- 1-1 1/2 lbs large shrimp (raw), peeled, and deveined
- 1 Andouille sausage (approximately 3 oz, sliced (optional)
Melt butter in a large saucepan over medium heat. Add onion,green pepper and celery (if using) and stir for 2-3 minutes. Add flour, and stir well. Add chopped herbs, bay leaves, and garlic. Cook 5 minutes longer, taking care not to let the mixture burn. add chile pepper and tomatoes with juice, and bring to a boil. Reduce heat and simmer gently for 10 minutes.
Add hot broth, return to boiling and stir in the rise, salt and cayenne pepper. Return to boiling, lower heat and simmer for 30-45 mins, stirring occasionally, until rice is fully cooked.
While jambalaya is simmering, prepare shrimp and sausage, if using: Bring a pot of well-salted water to a boil. Add shrimp and boil for 10 minutes, or until shrimp are completely cooked. Run shrimp under cold water and drain. Meanwhile, in a small frying pan, cook sausage over low heat until slightly browned.
When jambalaya is ready to serve, remove bay leaves and stir in shrimp and sausage. Serve hot. Makes 4-6 servings.