Becca’s Jambalaya Recipe

 

Classic shrimp jambalaya with long grain rice, chicken broth, onion, bell peppers, celery, garlic, tomatoes, creole seasoning, and fresh shrimp.

What you will need

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

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