1. 1 lb smoked sausage, thinly sliced
2. 3 tablespoons olive oil
3. Two-thirds of a cup of bell peppers (I used a combination of yellow and green peppers)
4. 2 cloves of garlic, minced
5. Three-fourths of a cup of chopped parsley (fresh)
6. 1 cup chopped celery
7. 2 cans tomatoes (chopped and undrained, each can is 14.5 oz)
8. 2 cups chicken broth
9. 1 cup chopped green onions (spring onions/shallots)
10. One and a half teaspoons of thyme
11. 2 bay leaves
12. 2 teaspoons dried oregano
13. 1 tablespoon Creole seasoning
14. A half teaspoon of salt
15. A fourth of a teaspoon of cayenne pepper (can be substituted with red chili powder or chili flakes)
16. A fourth of a teaspoon of black pepper
17. 2 cups dry, long-grain rice
18. 3 pounds raw shrimp, peeled
(yields 10 servings)
1. Saute the sausage in a pan and keep aside.
2. In a large pot, add the olive oil. When it is sufficiently hot, add the garlic, the bell peppers, the parsley and the celery. Saute these for about 5 minutes or until the parsley begins to shrink.
3. Add the canned tomatoes, the chicken broth and the onions, followed by the dry spices (thyme, bay leaves, oregano, creole seasoning, salt, cayenne pepper, black pepper). Let this mixture cook for about 5 to 7 minutes.
4. Wash and rinse the rice and add it to this mixture. Stir in the sausage. Cover the vessel and let the rice cook for about 30 minutes, stirring occasionally.
5. When most of the liquid has been absorbed, add the shrimp and continue to cook until the rice and the shrimp are completely done.
6. Transfer the mixture to a baking dish and bake at 350 Fahrenheit for about 25 minutes.
1. Pronounced Jaam-Bah-Lay-Aah.
2. I urge you to use fresh parsley. It makes a world of a difference.
3. Creole seasoning is a mixture of salt, cayenne pepper, black pepper, chili powder and garlic powder.
4. You can use any combination of meats you like. The recipe I used, from a book I bought in New Orleans, suggested I use sausage and shrimp. The next time I make this, I will probably use shrimp and/or shredded chicken.
5. McMallu played perfect side-kick. With the conversation, the constant stirring and the tipsy act after the port wine.
6. We bought some dirt cheap port wine to go with the rice. I was hoping it would be dry and have that sweet tinge to it. It was pathetically sweet and began to hit almost instantaneously. Not good. Not good at all. Maybe I should have stuck with the Cabarent Sauvignon.
7. The chicken broth with the veggies smelt heavenly. There is no other word.
8. We skipped the last step (the one that involved the baking) because we were really hungry and somewhat buzzed. The jambalaya tasted fantastic nevertheless. Here’s a well-plated picture:
And another one:
9. We added a dash of lime to the rice before we ate it. It had just the right level of spice and the right level of tangy-ness. I absolutely LOVED the jambalaya dinner.
10. Personally, we thought we could have done without the sausage and used just shrimp. Or maybe subbed the sausage with some other fresh meat. There’s always more cooking, right? 🙂