Jambalaya
I'm pretty certain jambalaya means "whatever you find in the fridge" since that's what I often do when I make this and it always turns out tasty. A little of this, a little of that. Walla!
If you stick to the recipe, however, this is a very healthy and hearty dish.
Servings: 12
Prep Time: 25 m
Cook Time: 40 m
Ingredients
- 1 cup chopped celery
- 1 green bell pepper, seeded and chopped
- 1 onion, chopped
- ½ pound cubed cooked ham
- ½ pound cubed smoked sausage
- 2 (14.5 ounce) cans crushed tomatoes, with liquid
- 2 cups beef broth
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 2 teaspoons Cajun seasoning (or Creole seasoning)
- 2 cups uncooked white rice
- 1 pound uncooked shrimp, tail off, chopped into small bites
Directions
- Heat a large pot over medium-high heat with 2 tbsp olive oil. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
- Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
- Add the shrimp and let it cook for about 5 minutes before serving.
Serve with toasted bread, topped with melted butter & creole seasoning