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Becca's Jambalaya
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Delicious shrimp jambalaya with flavorful Creole seasoning, fresh vegetables, and succulent shrimp cooked in savory chicken broth.
Ingredients:
  • Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
  • Tony Chachere's Creole Jambalaya Dinner Mix - One 8-oz box
  • Water - 2 1/4 cups
  • Uncle Ben's converted original long grain rice - 1 cup
  • Chicken broth (homemade is best) 2 1/4 cups
  • Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total
  • Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
  • Celery, chopped - 1 cup
  • Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)
  • Garlic, minced - 1 heaping Tablespoon
  • Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary
  • Diced tomatoes - 1/3 of a 14-oz can
  • Tomato sauce - 1/3 of an 8-oz can
  • Dried thyme - 1 teaspoon
  • Tabasco sauce - several sprinkles
  • Oregano - 1 teaspoon
  • Cayenne pepper - 1/2 teaspoon
  • Sugar - 1 pinch
  • Tony Chachere's Creole Seasoning - to taste
  • Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)
  • Lemon juice - juice of half a lemon for each lb of shrimp
Instructions:
  • Prepare the vegetables and shrimp: Prioritize completing the prep work early, especially for larger batches. Use fresh, shell-on butterfly-cut shrimp for easier de-shelling. After chopping vegetables, diligently de-shell the shrimp to ensure no shell pieces are left. Submerge the de-shelled shrimp in cold water, then strain and refrigerate to keep cold. Add the shrimp to the jambalaya during the final 2 minutes of cooking.
  • Sear the sausage slices: Cook the sausage slices in a large skillet over medium heat in batches until golden brown and cooked through, about 15 minutes per batch. Transfer each batch, along with any drippings, to an 8-Qt stockpot for this jambalaya recipe.
  • Enhance flavors: Combine Tony Chachere's Creole Jambalaya Dinner mix with 2 1/4 cups of water per 8 oz box. Stir in Uncle Ben's long grain rice and 2 1/4 cups of chicken broth per cup of rice. Mix in onions, bell peppers, and celery. Simmer on MEDIUM heat to avoid burning, stirring occasionally.
  • Toss in bay leaves, garlic, whole tomatoes with juice, diced tomatoes, and tomato sauce. Sprinkle thyme, Tabasco, oregano, cayenne pepper, and sugar. Cook gently over medium heat, adding tomato juice and stock as needed while rice soaks up the flavors. Stir frequently to avoid sticking, keeping the heat just below a simmer. Adjust heat if it boils and cook slowly for an hour until rice is tender.
  • Taste and adjust the seasonings of the jambalaya as it cooks. Becca prefers a spicy kick and suggests adding Tony Chachere's Creole seasoning until it reaches your desired heat level.
  • Once the rice has fully absorbed the liquid, gently incorporate the shrimp and lemon juice (1/2 lemon per pound of shrimp). Cover and cook for an additional 2 minutes. Remove from heat and enjoy! Special thanks to Becca for her guidance and allowing me to assist. Here's to the next cooking adventure - gumbo!

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