Yummy yummy yummy — any sort of Cajun/Creole/New Orleans dish is absolutely right up my alley! We haven’t ever made jambalaya at home before, but when we were in New Orleans in November, we surely ate it. We had some leftover chicken Andouille sausage leftover from a so-so dish last week, so I figured the best way to use it up would be to try my hand at jambalaya. Considering that this is a Cooking Light recipe, and it uses chicken sausage and DOESN’T use the whole cajun “trinity” (no celery…), it’s definitely not authentic in the least bit. But it sure was tasty, and we have some leftover servings for lunch, later on in the week. Who couldn’t be psyched about that?
This was a HOT dish, but I added a bit more Tabasco sauce and a few more shakes of cayenne pepper than it called for, so adjust your own tastes accordingly.
from Cooking Light April 2005
- 1 tbsp. olive oil
- 1 c. chopped onion
- 1 c. chopped red bell pepper
- 2 tbsp. minced garlic
- 6 oz. Andouille sausage, sliced
- 1 c. uncooked long grain white rice
- 2 tbsp. Cajun seasoning
- 1 bay leaf
- 2 c. reduced-fat chicken broth
- 3/4 c. water
- 1 tbsp. tomato paste
- 1/2 tsp. Tabasco
- 1 (14.5-oz.) can diced tomatoes, undrained
- 1/2 lb. peeled and deveined shrimp (we actually cut our shrimp in half, so that there would be more to go around)
- 2 tbsp. chopped fresh parsley
- Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage. Saute for 5 minutes or until vegetables are tender.
- Add rice, Cajun seasoning and bay leaf. Cook for 2 minutes. Add broth, water, tomato paste, Tabasco, and diced tomatoes. Bring to a boil. Cover, reduce heat and simmer for 20 minutes.
- Add shrimp and cook for 5 minutes. Let stand for 5 minutes. Discard bay leaf, stir in parsley and enjoy!