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Traditional Mardi Gras Jambalaya
A bit of Southern tradition in just about an hour!
- 1 tablespoon of olive oil
- ½ pound of smoked sausage cut into ¼ inch slices
- 1 large onion, chopped
- 1 cup of chopped green bell pepper
- 1 cup of chopped celery
- ½ teaspoon of Cajun seasoning
- 1 cup of uncooked white rice
- 1 can of diced tomatoes with juice (approximately 14.5 ounces)
- 1 tablespoon of minced garlic
- 2 cups of chicken broth
- 3 bay leaves
- ¼ teaspoon of dried thyme leaves
- 1 pound of peeled and de-veined medium shrimp
Jambalaya is a Southern tradition, and as a part of that tradition you should feel free to add anything you like to this recipe. Crawfish, chicken pieces, different vegetables, rice, or seasonings — you decide! Nothing is out of bounds!
- Warm the olive oil in a large pot over medium heat.
- Stir in the sausage and cook for 2 minutes.
- Add the onion, bell pepper, and celery.
- Season to taste with the salt and Cajun seasoning.
- Cook and stir until the vegetables are soft. Probably 6-8 minutes.
- Stir in the rice until it is evenly coated in the vegetable mixture.
- Pour in the tomatoes (with juice), garlic, chicken broth, bay leaves, and thyme leaves.
- Bring to a simmer over medium-high heat.
- Reduce the heat to medium-low. Cover the pot and simmer for 20 minutes.
- Stir in the Shrimp and cook uncovered until the shrimp turn pink and are no longer translucent in the center. Probably 10 minutes.
- Remove the pot from heat and let it stand for 5 minutes.
- Discard the bay leaves and serve!