Jambalaya
Ingredients
- 1 Stalk Celery
- 2 Cloves Garlic-minced
- 1/3 cup each Green, red, & yellow bell peppers-chopped
- 1/2 cup White onion-diced
- 1 lb Shrimp-cleaned (if using frozen, thaw before using, available at Fanestil Fresh Local Market)
- 1 lb Andouille Sausage-sliced (can also use Hot Links, Hot Smoked Sausage, or Hot Polish Sausage, all available at Fanestil Fresh Local Market)
- 1 can Diced tomatoes
- 5 tbsp Tomato paste
- 1 1/2 cup Chicken broth
- 1 1/2 tbsp Cajun seasoning
- 1/2 tsp Granulated white sugar
- 2 cups White minute rice
- Green Onions or parsley for garnish
Cajun Seasoning
- 2 tsp Salt
- 2 tsp Garlic powder
- 2 1/2 tsp Paprika
- 1 tsp Ground black pepper
- 1 tsp Onion powder
- 1 tsp Cayenne pepper
- 1 1/4 tsp Dried oregano
- 1 1/4 tsp Dried thyme
- 1/2 tsp Red pepper flakes
Instructions
- Heat oil on medium-high heat in a large pan. Add onion, celery, peppers, & garlic. Sauté until onion slightly translucent.
- Add sausage. Sauté until mostly cooked.
- Reduce heat to medium. In bowl whisk together juice from tomatoes, tomato paste and 1 ½ cups chicken broth.
- Add liquid mixture, tomatoes, cajun seasoning, sugar, & rice. Cover and simmer 10 min.
- Add shrimp. Simmer 10 to 15 min. until shrimp cooked and rice proper consistency. Add water as needed. (usually add approx. 1 cup throughout process)
- Serve, garnish with sliced green onion or parsley.