Jambalaya

The only jambalaya we’ve ever made is the kind from a box (gasp). I just didn’t think it was something I’d be able to make taste like what I think it should. I’m so glad I found this recipe because it definitely changed my mind.

This jambalaya is baked for the last thirty minutes, and it really gives the rice the perfect texture. It was just a little too spicy for me (not so much that I couldn’t enjoy it, though), but I’m a wuss when it comes to spicy food. Eric thought it was perfect. The flavors are bold without being overpowering. Next time we make it, we’ll use Conecuh sausage (which, unfortunately can only be found in Alabama and parts of Mississippi and Georgia). It’s my favorite, and I think it works really well with jambalaya. This is definitely a recipe that can be adapted to your liking, so use whatever sausage you like.

The links at the bottom of this post will take you to a version with shrimp and a version with chicken and shrimp.

Jambalaya
Ingredients:
For the jambalaya…
1 tablespoon extra virgin olive oil
3/4 cup Andouille
1/2 cup onion, chopped
1/2 cup bell pepper, seeded and chopped
1 c. canned diced tomatoes in puree
3/4 cup long grain white rice
1-1/4 cup chicken broth
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
2 tablespoons flat-leafed parsley, chopped
For the seasoning…
1/4 to 1/2 teaspoon cayenne
1 teaspoon pepper, freshly ground
1 teaspoon kosher salt
1 teaspoon dried thyme

Directions:
-Preheat oven to 350 degrees F.
-In a large, oven-proof covered pan, heat the olive oil and over medium heat.
-Add the Andouille to the same pan and cook just until it begins to brown.
-Mix together the onion and bell pepper and add half of this mixture to the pan with the Andouille.
-Cook until the veggies begin to soften and add the tomatoes.
-Stir to mix and cook for 1-2 minutes before adding the rice.
-Allow to cook an additional 2 minutes before adding the chicken broth, the rest of the vegetable mixture, Worcestershire sauce, and garlic, and the seasonings.
-Put the lid on the pan and place in the oven to bake about 30 minutes.

Source: Dinner & Dessert, originally from Sass & Veracity