Creole Jambalaya
Equipment
Ingredients
- 2 tablespoons unsalted butter, divided
- 1 pound Andouille sausage, cut into ½-inch-thick slices
- 3 stalks celery , chopped (about 1 cup)
- 1 small green bell pepper, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic , minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 cups uncooked long-grain white rice
- 2 tablespoons tomato paste
- 4 1/2 cups chicken broth
- 1 (28-ounces) 28-ounce can whole tomatoes, drained and crushed
- 1 pound medium or large raw shrimp, peeled and deveined
- 4 scallions, sliced
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high. Add the sausage, and cook, stirring constantly, until browned, 7 to 9 minutes
- Add the remaining 1 tablespoon butter to the pot. When melted add the celery, bell pepper, and onion and cook stirring often, until tender, about 6-7 minutes. Add the garlic, and cook, stirring often, for about a minute.
- Reduce the heat to medium, and add the salt, pepper, thyme, oregano, paprika, and cayenne pepper; cook, stirring constantly, until aromatic, about 1 minute.
- Add the rice and tomato paste, and cook, stirring constantly, until toasted, about 3 minutes.
- Add the broth and the tomatoes, stirring to loosen browned bits from bottom of the pot.
- Increase the heat to high and bring to a boil. Stir in the shrimp and half of the scallions. Cover and bake in the preheated oven until the rice is tender, about 30 minutes.
- Remove from the oven and let stand 5 minutes. Sprinkle with the remaining scallions just before serving.
Notes
- Measure and chop all of the ingredients ahead of time so that you can easily add them while cooking, especially the tomatoes which take a bit longer to crush than I expected.
- Personally, I felt that the rice was a bit low in salt, although I used regular chicken stock (not low-sodium). I suggest adding more than the 1 teaspoon the recipe calls for.
- It’s important to use the right type of rice which is long-grain white rice. Using short-grain or even Jasmine rice (which is a softer than white rice) can result in gummy rice instead of fluffy rice.
- Store leftovers in an air tight container in the refrigerator for 2 days.
Nutrition
Calories: 452 kcal, Carbohydrates: 42 g, Protein: 27 g, Fat: 19 g, Saturated Fat: 7 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 7 g, Trans Fat: 0.3 g, Cholesterol: 150 mg, Sodium: 1359 mg, Potassium: 568 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 458 IU, Vitamin C: 11 mg, Calcium: 84 mg, Iron: 2 mg
