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| Easy Jambalaya. Chopping the onion, celery and green pepper took the longest. |
INGREDIENTS
1 pound 15-20 size Gulf shrimp, peeled and deveined
3 tablespoons olive oil
1 cup sweet yellow onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped
2 cloves garlic, minced
2/3 cup diced ham
1 cup Andouille sausage, sliced and quartered
1 and 1/2 cups long grain white rice
1 can, 14.5 ounces, petite diced tomatoes
3 cups reduced sodium chicken stock
1 teaspoon Creole seasoning, divided
1/2 teaspoon garlic powder
1 teaspoon paprkia
2 bay leaves
Hot sauce (optional)
DIRECTIONS
Peel and devein shrimp. Toss with 1/2 teaspoon Creole
seasoning and 1/2 teaspoon garlic powder. Set aside in refrigerator until
needed.
Heat olive oil in large frying pan. Add onion, green pepper
and celery and sauté for about 5 minutes. Add garlic, ham and Andouille sausage
and continue to sauté for another 5 minutes.
Add rice, tomatoes, chicken stock, 1/2 teaspoon Creole
seasoning, paprika, and bay leaves. Bring to boil, then reduce to low heat and
simmer, covered for about 25 minutes. Check every 7 to 10 minutes and stir
gently to preventing sticking. Add additional chicken stock if necessary. Rice
should be tender, but not mushy.
Add shrimp to rice and stir gently. Taste for seasoning. Add
salt and pepper to taste if necessary. Continue to simmer, covered for about 4
minutes. Check to be sure shrimp is cooked. If necessary, continue cooking for
2 minutes. You do not want to overcook the shrimp or they will be tough.
Serve in soup bowls. Provide hot sauce on the side for those who like their Jambalaya spicy!
About 4 servings.
