Jambalaya
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 3 oz andouille sausage (approximately 1 sausage)
  • 3 oz large prawns (approximately 6-7)
  • 3 oz yellow onion, diced (approximately ½ medium onion)
  • 2 oz celery, diced (approximately 1 large stalk)
  • 2 oz red bell pepper, diced (approximately ½)
  • ½ tsp garlic, minced (approximately 1 medium/large clove)
  • 2 tsp tomato paste
  • 1 tbsp canola oil
  • 1 bay leaf
  • ¼ tsp thyme
  • ¼ tsp oregano
  • ½ tsp creole seasoning, plus a little more (the recipe is below)
  • ½ tsp cayenne pepper (optional)
  • 6 oz diced tomatoes in juice (approximately ½ 14.5 oz can)
  • 1 cup low sodium chicken broth
  • 4 oz uncooked white rice (approximately ½ cup)
  • parsley and green onions for garnish
Instructions
  1. In a medium stock pot over Medium heat, add the canola oil.
  2. When the oil shimmers, add the sausage and cook until lightly browned on both sides, approximately 5 minutes total.
  3. Using a slotted spoon, remove the sausage to clean bowl.
  4. In the oil and drippings over Medium heat, add the onion, celery, and red bell pepper.
  5. Cook for 2 -3 minutes until slightly softened but fragrant.
  6. Add the tomato paste and garlic, cooking until fragrant and combined, approximately 90 seconds.
  7. Add the spices and cook to combine, approximately 1 minute.
  8. Add the diced tomatoes and bay leaf, cooking to combine, approximately 1 minute.
  9. Add the rice and stir to combine.
  10. Add the chicken broth and sausage, stirring to combine.
  11. Increase the heat to Medium-High.
  12. When the broth begins to boil gently, stir again, cover, and reduce the heat to Medium-Low.
  13. Cook for 15 minutes covered.
  14. Sprinkle the defrosted, peeled and deveined prawns with creole seasoning and toss to distribute.
  15. After 15 minutes of covered cooking, add the prawns and cook covered for another 5 minutes over Medium-Low heat.
  16. When the prawns are pink and rice has absorbed all the liquid, fluff gently and cover for 2 minutes to allow the flavors to distribute.
  17. Serve with a garnish of parsley and green onions.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/06/13/jambalaya-redux/