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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe was given to me by my friend Sherry when I lived in New Orleans.This is the recipe as she gave it to me. The most important thing she taught me about New Orleans / Cajun / Creole recipes is that almost EVERY ingredient is optional - you use what you have on hand! Read more ! I've made jambalaya with steamed cauliflower instead of rice, and I've used crab instead of shrimp, I've added spinach, etc etc etc... Ingredients:
3 tbsp unsalted butter or bacon drippings |
1/2 cup diced andouille or other flavorful sausage |
1 large diced onion |
2 diced bell peppers |
3 stalks diced celery |
1 1/2 cup diced fresh tomatoes (if you're making this when fresh tomatoes aren't flavorful, substitute canned) |
1/2 cup tomato sauce |
1 cup rice |
2 cup chicken stock |
1 tbsp worcestershire sauce |
2 tbsp minced fresh garlic |
1/2 cup diced chicken (cooked or raw) |
1 1/2 cup medium shrimp |
1 tbsp finely chopped parsley |
3 tbsp finely sliced green onions |
Directions:
1. Preheat the oven to 350 degrees F.
2. Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
3. In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, and Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread.
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