Hello my Friends, welcome to my Southern Kitchen!
Today I am making a Creole and Cajun classic and staple, Jambalaya! Hearty, flavorful, loaded with juicy Shrimp, tender Sausage and full of the taste of Louisiana! Everyone will love and enjoy this and the best part, it is a meal in one pot; a One Pot Dinner!!!
1 tablespoon olive, canola or vegetable oil
1 (12-ounce package, 1 pound) andouille sausage, slice into rounds
1 large yellow or white onion, diced
1 bunch green onions, chopped, plus more for garnish
3 stalks celery, diced
2 green bell peppers, diced
3 garlic cloves, minced
Kosher salt
Pinch red pepper flakes
2 (14.5-ounce) cans diced tomatoes
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 bay leaves
1 bundle fresh thyme, rinsed
2 cups long grain white rice, rinced
1 pound large or jumbo shrimp, rinsed, peeled and deveined, (shells removed for shrimp stock)
For the Shrimp Stock: Add in the shrimp shells into a medium saucepan fill it up with water and bring to a boil. When it comes to a boil, turn off the heat and let it sit for 15 to 20 minutes or longer (the longer it sits, the more shrimp flavor). Strain, discard the tails, and set the stock aside.
For the Jambalaya: In a large pot on medium-high heat, add in the oil and let it get hot. Add in the andouille sausage and cook for 5 minutes or until starts to brown. Then add in the holy trinity (onion, green onion, celery, bell pepper), a sprinkling of kosher salt and red pepper flakes to the sausage, and cook for 7 minutes or until vegetables are soft and translucent. Then add in the garlic and cook for another 3 minutes. Next add and stir in the diced tomatoes along with the juice, cayenne pepper, onion powder, garlic powder, bay leaves, thyme bundle, rice, and 4 cups of the shrimp stock, stir until well combined. Season and taste with kosher salt. Cover the pot, increase the heat to high and bring to a boil. When it comes to a boil, reduce the heat to medium-low and simmer for 25 minutes. After 25 minutes, add and stir in the shrimp and cook for another 7 minutes until shrimp turn pink and cook through. Serve and garnish with chopped green onions and enjoy!
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