Friday, May 3, 2013

Sausage & Shrimp Jambalaya

This is a simple, one-pot Jambalaya that is packed with your favorite Cajun flavors. It is balances by hearty sausage and light shrimp to fill you up. This is a great dish for a busy weeknight because the flavors come together in under 1 hour, there is only one pot to clean and everyone will surely leave the table with smiles on their face.


Recipe yields 4 servings

Ingredients
1 cup long-grain brown rice
2 cups water
8 oz can of tomato sauce
14 oz can of diced tomatoes
3 beef bouillon cubes (or 1 tbsp of beef bouillon granules)
1 medium yellow onion
1 tbsp parsley
1 tsp thyme
1 tsp garlic powder
1 tsp black pepper
1/2 tsp salt
1/4 tsp cayenne pepper (bump it to 1/2 tsp if you like a nice kick)
1 bay leaf
1/2 lb smoked sausage (preferably kielbasa or andouille)
3/4 lb cleaned shrimp with no tails (these little guys snuck out of the picture)


Start by preparing your ingredients. Dice the onion and slice the smoked sausage into 1/2" slices.


In a large stock pot or Dutch oven, add all of your ingredients (leaving out the shrimp). So into the pot goes the rice, water, tomato sauce, diced tomatoes, chopped onion, sliced sausage, beef bouillon cubes, black pepper, salt, garlic powder, ground thyme, cayenne pepper, parsley and the bay leaf.


Give all the ingredients a good stir and place on the stove top.


Bring the mixture to a rolling boil. Reduce the heat to a simmer and cover. Cook for 35 minutes.


Once the time is up, your mixture should have thickened up and the rice should be plump and tender. At this point, toss in your shrimp and bring the heat up to medium/medium high.


Cook for an additional 5 minutes or until the shrimp are pink and cooked through.


Transfer to serving bowls and serve alongside a warm loaf of sourdough bread for dipping. Enjoy!

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