First off, I am not a fan of jambalaya but DH really loves it so I make it once in a great while. I really don’t think this recipe is authentic at all but we like it. It is spicy but not overly so ~ evidenced by the fact that I can eat it. This recipe is basic enough that I think you could add or subtract anything from it and really make it your own.
1 tbsp olive oil
16 ozs. andouille sausage, sliced
1 onion, chopped
1 green pepper, chopped
1 cup chopped celery
salt to taste
1/2 tsp Cajun seasoning or more if you like it spicier
1 cup uncooked white rice
1 (14.5 oz) can fire roasted diced tomatoes with juice
1 tbsp minced garlic
2 cups chicken broth
3 bay leaves
1/4 tsp dried thyme
1 lb peeled and deveined medium shrimp ~ I use 1 lb. large shrimp
Heat the olive oil in a Dutch oven over medium heat and add the sausage and saute for about 2 minutes. Add the onion, green pepper, and celery. Season all with the Cajun seasoning and cook and stir until the veggies are soft ~ about 6 to 8 minutes.
Stir in the rice, tomatoes with juice, garlic, broth, bay leaves and thyme. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and simmer for 20 minutes.
Stir in the shrimp and cook, uncovered, for 10 more minutes until the shrimp are pink and cooked through.
Remove the pot from the heat and let stand for 5 minutes. Discard bay leaves before serving.
Makes 8 servings.