Shrimp and Sausage Jambalaya

Close-ups of jambalaya are maybe not quite as appetizing as its taste. Delicious, I swear!

Close-ups of jambalaya are maybe not quite as appetizing as its taste. Delicious, I swear!

 

From the same cookbook as the last post, Jambalaya: The Official Cookbook of the Junior League of New Orleans (1981). Spicy, delicious, and easier than you might have imagined, this is the real thing! There are ten jambalaya recipes in this cookbook. Here is the one we made tonight:

1 lb smoked sausage, thinly sliced
3 tbsp olive oil
2/3 c chopped green bell pepper
2 cloves garlic, minced
3/4 c chopped fresh parsley
1 c chopped celery
2 16-oz cans tomatoes
2 c chicken broth
1 c chopped green onion
1 1/2 tsp thyme
2 bay leaves
2 tsp oregano
1 tbsp Creole seasoning
1/2 tsp salt
1/4 tsp black pepper
2 c long grain converted rice, washed
3 lbs raw shrimp, peeled

Preheat you oven to 350 degrees. In a 4 quart heavy pot, sauté sausage; remove with a slotted spoon. Add oil to the drippings and sauté green peppers, garlic, parsley, and celery for five minutes. Chop tomatoes and reserve liquid. Add tomatoes with liquid, broth, and green onions. Stir in spices. Add rice which has been washed and rinsed three times. Add sausage and cook for 30 minutes, covered, over low heat, stirring occasionally. After most liquid has been absorbed by rice, add shrimp and cook until pink. Transfer mixture to a casserole dish and bake for approximately 25 minutes. Serves 10.

Notes: I halved this recipe and it came out just fine. I do feel that this dish needs vegetables. I think a cup of okra would be perfect. Okra tends to thicken things a little bit, so I’m guessing a little extra chicken broth might be needed. Also, serve this with a dollop of sour cream. It cuts the spiciness and heavy texture nicely.

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