Happy Mardi Gras! To celebrate, we have a really great dish to share with you all: A one pot Cajun-style Jambalaya. It’s very similar to paella, but so much easier. This is a whole meal in itself, and it only uses one pot! (You can’t beat that!) We used crushed tomatoes, but feel free to use any variety of canned tomatoes (except paste) that you have. We love the shrimp and the Andouille in this dish because it makes it so much more filling, and gives it the heft it needs so it can be an easy meal on its own, but you can add whatever seafood or protein you want. (Chicken is a popular choice.) What makes jambalaya so great is, because it is so flexible, you can customize it to your tastes. Oh, and FYI: This pairs just perfectly with an ice cold beer.
Spoon Fork Bacon
Shrimp and Andouille Jambalaya
Serves 8 to 10
3 tablespoons vegetable oil, divided
12 oz. (about 4) Andouille sausage, diced (large dice)
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
2 ribs of celery, diced
4 garlic cloves, minced
2 ears of corn, kernels and milk scraped off and reserved
2 cups long grain rice
1 tablespoon oregano, minced
1 tablespoon thyme, minced
2 1/2 teaspoons smoked paprika
2 teaspoons chile powder
2 teaspoons cumin
1 (15 oz) can, crushed tomatoes
3 1/2 cups chicken stock
1 lb. shrimp, cleaned peeled and deveined
fresh thyme or parsley, minced
1. Pour 1 tablespoon of oil into a large skillet and place over medium-high heat.
2. Brow sausage, about 3 minutes. Remove sausage from skillet and set aside.
3. Remove all but 2 teaspoons of grease from the pan and add the remaining oil.
4. Add onions, bell pepper and celery and sauté for 4 to 5 minutes or until onions barely begin to look translucent. Season with salt and pepper.
5. Stir in garlic and corn and continue to sauté for 2 minutes.
6. Add rice, herbs and spices and sauté for 4 to 5 minutes. Season with salt and pepper.
7. Stir in crushed tomatoes and stock until well incorporated. Bring mixture to a boil, than reduce the heat to simmer and cover. Cook for about 15 to 20 minutes or until cooked about 2/3 of the way, then add shrimp by gently pressing shrimp slightly into the mixture.
8. Cover again and continue to simmer for 7 to 10 minutes or until rice as cooked through and the liquid has evaporated.
9. Gently fluff jambalaya, top with thyme or parsley and serve.
More guest food blog recipes for your cooking / dining pleasure:
*Roasted (not fried) buffalo wings: Yes, please.
*Perfect (and perfectly spicy) pasta Arrabiatta, courtesy of charming chef Serena Bass.
*Now, these you gotta try: Spoon Fork Bacon’s sausage rolls.