Southern Jambalaya
with Andouille Sausage & Shrimp
Ingredients
4 oz. Cajun Style Andouille Sausage
4 oz. Shrimp
1 C. Chicken Broth
½ C. White Rice
1 C. Diced Yellow Onion
1 Red Bell Pepper
1 C. Petite Diced Tomatoes
3 Garlic Cloves
1 Bay Leaf
Spice mix:
½ t. Dried Oregano
½ t. Dry Thyme
½ t. Dry Basil
Tools: Medium Pot
Instructions
Prepare Your Ingredients
Wash and dry your produce.
Slice the bell pepper into thin slices, then cut slices in half.
Mince 3 garlic cloves.
Slice sausage into ¼" slices.
Pat the shrimp dry and season with a little salt and pepper.
Cook the Veggies
Heat 1.5 Tbsp. olive oil in another medium pot (one that has a lid), over medium-high heat.
Add the onions, peppers, garlic and bay leaf.
Season with salt and pepper.
Cover, and cook for 5 minutes, stirring occasionally.
Complete the Jambalaya
Stir the rice into the cooked veggies and cook to toast for about 1 minute.
Add the diced tomatoes, sausage, 2 1/3 cups water, the chicken broth packet, and the spice mix to the cooked veggies.
Bring to a rapid boil.
Once boiling, mix, reduce heat to low, and cook covered for 30 minutes, stirring occasionally.
Taste for salt, and season if needed.
Cook uncovered, until shrimp turns pink and is cooked through; 3-4 minutes longer
Plating
Divide between your bowls, and let cool down for a few minutes. Enjoy!
