New Orleans Jambalaya
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT60M45 Minutes
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Yield:6-8 Servings
Ingredients
- ½ pound hot sausage links, sliced
- Olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 6 large cloves garlic, sliced
- 2 cups diced ham
- 1 (28 ounces) can whole tomatoes, roughly chopped
- 2 ½ cups chicken broth
- 1 cup long grain rice
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 ½ teaspoons Cajun seasoning or chili powder
- 1 pound medium shrimp, peeled and de-veined
- ½ cup white wine
- 2 tablespoons chopped flat-leaf parsley
- Salt and freshly ground black pepper
- 226.8g hot sausage links, sliced
- Olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 6 large cloves garlic, sliced
- 473.18ml diced ham
- 1 (793.79g) can whole tomatoes, roughly chopped
- 591.47ml chicken broth
- 236.59ml long grain rice
- 1 bay leaf
- 4.26g dried thyme
- 6.39g Cajun seasoning or chili powder
- 453.59g medium shrimp, peeled and de-veined
- 118.29ml white wine
- 25.56g chopped flat-leaf parsley
- Salt and freshly ground black pepper
Jambalaya is a New Orleans tradition that shouldn’t be missed. Whether celebrating Mardi Gras or just craving the deep flavors of the historic city this recipe is for you.
Preparation
STEP 1
Heat a large, high-sided sauté pan or Dutch oven over medium-high heat. Add sausage and brown well. (If sausages are lean, add a little olive oil to pan.) Remove from pan and set aside.
STEP 2
Return pan to heat and add onion, green peppers and garlic. Sauté until lightly browned, adding olive oil if necessary.
STEP 3
Add ham and sauté for 5 minutes.
STEP 4
Add browned sausages, tomatoes, chicken broth, rice, bay leaf, thyme and Cajun seasoning. Season with salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 25 minutes, or until rice is just tender.
STEP 5
Add shrimp, wine and parsley. Continue cooking until shrimp is cooked through, about 5 minutes. Adjust seasoning and serve.