Jambalaya

This easy, one-pot recipe is perfect for a weeknight dinner. It is one of my favorites, and with a crusty piece of french bread and a fresh salad it looks so impressive!

One day I’ll get better at this picture thing.
  • 2 Tbsp Butter
  • 1/2 cup diced Celery
  • 1/2 cup diced Green Pepper
  • 1/2 cup diced Onion
  • 2 cloves minced Garlic
  • 1/2 cup uncooked long-grain Rice
  • 1 cup Water
  • 1 cup cooked Chicken
  • 1 can (16 oz) diced Tomatoes, undrained
  • 1/2 lb Andouille Sausage, cut to 1/4 inch slices
  • 1 1/2 tsp Chicken Bullion
  • 1/2 tsp Paprika
  • 1/4 tsp Thyme
  • dash of Cayenne Pepper
  • dash of Black Pepper
  • 1 Bay Leaf
  • 1/2 lb Shrimp, shelled and deveined
  1. Melt butter in a medium saucepan or dutch oven, add celery, bell pepper, onion, and garlic and the sliced sausage. Cook, stirring occasionally, over medium heat, until vegetables are tender (4-6 minutes).
  2. Stir in rice, chicken, water, tomatoes with liquid, chicken bouillon, paprika, thyme, cayenne pepper, black pepper, and bay leaf.
  3. Over high heat, cook until mixture comes to a full boil. Reduce heat to low, cover, and continue cooking, stirring occasionally, until rice is tender (20 -25 minutes).
  4. Add shrimp and continue cooking until shrimp is pink (4-5 minutes). Remove bay leaf and enjoy!

This recipe is supposed to feed 6… bahahaha! It can really feed 4 comfortably, and it can hold in the fridge for 3-4 days. I’ve even made this while camping. Just cook the veggies ahead of time and throw everything in a bag (except the can of tomatoes, water, and shrimp.) Freeze the peeled and deveined shrimp and pack it in your cooler. Pull the shrimp to the top of the cooler an hour or two before you want to cook it so they can start to thaw. Dump the bag of veggies, spices, and rice in a pot and add the water and tomatoes. When the rice is almost cooked through (20-25 min) toss in the shrimp and cook until they are pink. We always make this on one of the first nights because I don’t trust my shrimp to stay frozen for too long, but you can always make it without.

img_1681-1-e1546234670502

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s