Jambalaya

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Jambalaya is a spicy seafood and rice dish that hails from New Orleans. It’s the perfect dish for Mardi Gras.

Jambalaya | Bites of Bri

I hope you had a great weekend. We spent the weekend relaxing and it was perfect! The last couple of weekends have been packed with activities, so it was nice to take it slower for a change.

Happy Mardi Gras! In honor of Mardi Gras, we are talking  Jambalaya. Woohoo! Mardi Gras may officially be Tuesday, but I love any excuse for a flavor packed, rich, spicy meal.

Even though we are over a thousand miles away, we can celebrate too. At this point, I wish we were somewhere with some sunshine and warm weather as it snows here yet again!?

New Orleans is somewhere I’ve always wanted to go. In fact, every time Ben and I discuss potential trips and vacations, we are reminded of how many great places there are just a short plane ride or even drive away.

Mardi Gras food is just one reason I’d love to go to New Orleans. King Cakes, Jambalaya, Shrimp Gumbo, Beignets…seriously, it all sounds amazing.

Jambalaya is a Mardi Gras must.

Start by chopping your vegetables.

Jambalaya 16 | Bites of Bri   Jambalaya 15 | Bites of Bri

Then, add olive oil to a pan and add the Holy Trinity. This is the Louisiana variation of mirepoix: onion, bell pepper, and celery. I used both green and red bell peppers, but use whatever you have on hand. Add the sausage to the Holy Trinity. Stir to combine breaking the sausage into small pieces.

Jambalaya 14 | Bites of Bri

Cook for 5-7 minutes until the vegetables are soft and the sausage is cooked.

Jambalaya 13 | Bites of Bri

Add the minced garlic. Cook for 1-2 minutes. Add 1/4 tsp salt. Stir to combine. Add 1 cup of rice. I used brown rice, but you could also use white rice. You’ll need to adjust the cooking time according to the time needed for your rice. Once you’ve added the rice, stir to combine which will allow the rice to toast. Cook for 1 minute.

Jambalaya 11 | Bites of Bri

Add the paprika, black pepper, cayenne, oregano, dried onion, thyme, garlic salt, garlic, and bay leaves. This is your creole seasoning.

Jambalaya 10 | Bites of Bri

Add the chicken broth. Stir to combine. Add the tomato paste and diced tomatoes. Stir to combine and allow the tomato paste to integrate into the sauce.

Jambalaya 9 | Bites of Bri   Jambalaya 8 | Bites of Bri

Place a lid on your pot and allow the jambalaya to cook. I stirred every 10 minutes or so until the rice was cooked (about 40 minutes). If you used white rice, your rice should cook in about half of that time. Once the rice is cooked, you’re ready to add the shrimp. Add your deveined and peeled shrimp right into the jambalaya and cook for about 5-8 minutes until cooked through (this will depend on the size of your shrimp).

Jambalaya 7 | Bites of Bri   Jambalaya 6 | Bites of Bri

Turn off the heat. Garnish with green onions and parsley.

Jambalaya 5 | Bites of Bri
This dish packs a punch of flavor and spice.

Jambalaya 4 | Bites of Bri

Jambalaya 3 | Bites of Bri

 

Jambalaya

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4 entree sized portions

Jambalaya is a spicy and flavorful Creole dish that is perfect for celebrating Mardi Gras!

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 cup bell pepper, chopped (red, green or both)
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 andouille sausage links, casings removed
  • 1 cup rice (I used brown. See notes for white rice)
  • 1 tsp paprika
  • 1 tsp black peppoer
  • 1 tsp dried oregano
  • 1/2 tsp dried onion
  • 1/2 tsp garlic salt
  • 1/2 tsp garlic powder
  • 1/2 tsp thyme
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 2 bay leaves
  • 2 cups chicken broth
  • 2 tbsp tomato paste
  • 1 14 oz can diced tomatoes with juices
  • 1/2 to 1 lb shrimp
  • parsley
  • green onions

Instructions

  1. Start by adding olive oil to a pan and adding the onion, bell pepper, and celery. I used both green and red bell peppers, but use whatever you have on hand.
  2. Add the sausage to the Holy Trinity. Stir to combine breaking the sausage into small pieces. Cook for 5-7 minutes until the vegetables are soft and the sausage is cooked.
  3. Add the minced garlic. Cook for 1-2 minutes. Add 1/4 tsp salt. Stir to combine.
  4. Add 1 cup of rice. I used brown rice, but you could also use white rice. You’ll need to adjust the cooking time according to the time needed for your rice. Once you’ve added the rice, stir to combine which will allow the rice to toast. Cook for 1 minute.
  5. Add the paprika, black pepper, cayenne, oregano, dried onion, thyme, garlic salt, garlic, and bay leaves. This is your creole seasoning.
  6. Add the chicken broth. Stir to combine.
  7. Add the tomato paste and diced tomatoes. Stir to combine and allow the tomato paste to integrate into the sauce.
  8. Place a lid on your pot and allow the jambalaya to cook. I stirred every 10 minutes or so until the rice was cooked (about 40 minutes). If you used white rice, your rice should cook in about half of that time.
  9. Once the rice is cooked, you’re ready to add the shrimp. Add your deveined and peeled shrimp right into the jambalaya and cook for about 5-8 minutes until cooked through (this will depend on the size of your shrimp).
  10. Turn off the heat. Garnish with green onions and parsley.

Notes

If you wanted to use white rice, you can decrease the cooking time to follow the package directions of your rice.

http://bitesofbri.com/2014/03/jambalaya/

Adapted from Cooking Light

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