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Jumpin' Creole Jambalaya

February 26, 2012

In the American South, Jambalaya is one of the iconic dishes of the region.  Celery, bell peppers, and onions are sauteed with chicken and/or sausage.  Next, the rice, tomatoes, and shrimp and then added to the dish and then left to cook on the stove until the rice is tender  (some versions bake the dish in the oven).  This recipe for Jambalaya is classified as Creole because of the inclusion of tomatoes (Cajun recipes usually omit it).  The closer you get to New Orleans, the more likely you will see tomatoes in the food.  Jambalaya is a one pot meal full of delicious and rich flavors.

Jambalaya

Ingredients:

2 fully cooked chicken sausage Links (about 6 oz) sliced into coins – I used Trader Joe’s Sweet Italian Chicken Sausage
One 14.5-oz. can fire-roasted diced tomatoes, no salt added
3/4 cup onion, chopped
1 large green bell pepper, seeded, chopped – I used yellow
1 cup celery, chopped
1 cup low-sodium chicken broth
1/2 cup uncooked brown rice
1 tbsp. garlic, minced
1 tsp. cajun seasoning
1/2 tsp. hot sauce, or more to taste
1/4 tsp. dried oregano
1/4 tsp. dried thyme
6 oz. raw shrimp, tails removed, deveined, chopped
 
Directions:
 
Add all ingredients except shrimp to a large pot on the stove. Mix thoroughly. Bring to a boil.
 
Reduce heat to medium low. Cover and simmer until vegetables are tender and rice is fluffy, about 35 minutes.
 
Add shrimp and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes.
 
If you like, season to taste with salt, black pepper, and additional hot sauce. Serve and enjoy!!!

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