Mmmm! This is good eats! I tried this one in December and couldn't wait to make it again! It makes a lot so either I had to wait until we had guests or just have a ton of leftovers. I couldn't wait anymore. Now my fridge is packed with delicious, delicious Jambalaya. The best part about making this is that it's practically fool-proof! You basically just throw everything into a pot. The prep work is what takes the longest. Here's what you'll need:
2 Tbl butter
1 medium onion, chopped
2 ribs of celery, chopped
1/2 large green bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced
Heat a large pot, or Dutch oven on medium and melt the butter. Saute the veggies until they're tender. About 5-7 minutes. Add the following:
1 Andouille sausage (12 oz.), diced
2 cans (14.5 oz. each) diced tomatoes, undrained. I like the kind with jalepenos in it.
1 1/4 cup beef broth
1 cup uncooked rice (I used regular white rice but you can use brown or long grain)
1 cup water
Stir it up and then add the spices*.
1 tsp. sugar
1 tsp. thyme
1/2 tsp. chili powder
1/4 tsp. black pepper
Stir it up and bring to a boil. Then reduce the heat, cover and let it simmer until the rice is cooked, about 20 - 25 minutes. Now add:
1/2 lb of fully cooked shrimp.
I used a little more than a half a 16 oz bag of medium sized frozen shrimp. Also, I get the kind that has been peeled. You can get the uncooked kind and peel and devein and cook it a little longer in the pot until pink, but who needs the hassle when you're so close to having this in your belly!
Finally, top it with:
1 Tb parsley, fresh is best, but I use dried because I'm lazy and sick of chopping by this time.
Cook, uncovered, until the shrimp are heated through, about 5 minutes. Eat it with sliced french bread to soak up the juice. So good, it'll make you wanna slap yo' mama!
*If you really want to bring the heat add some cayenne pepper as well. I think the andouille sausage has enough bite to it, but to each his own.