Creole Jambalaya
Description
Planning a Mardi Gras celebration? Our weekly sale from February 28th – March 6th celebrates Creole cuisine and we think you’ll love this jambalaya recipe! It comes from a staff member that grew up in the South and has fond memories of the food and cultural traditions surrounding the holiday. This jambalaya is a bit soupier than some traditional versions of the dish, but this is the way her family always made it so that there was plenty of liquid to sop up with a crusty baguette.
Instructions
Heat oil in a large stockpot over medium-high heat. Add sausage to the pot, allowing both sides to brown a little. Remove sausage from the pot; set aside. Add onion, bell pepper, jalapeno, and celery to the pot and cook for about 5 minutes, stirring occasionally, until the veggies begin to soften. Add the garlic and cook for another minute, or so. Add chicken broth, tomatoes, bay leaf, hot sauce, and spices. Bring to a boil, then reduce heat and allow it to simmer for about 15 minutes, uncovered. Add the rice and cook an additional 15 minutes, or until the rice is just cooked, but not mushy. Add the sausage and the defrosted shrimp (tails removed) and stir to combine. Simmer an additional 2 minutes, or so, until the shrimp are pink. Serve with a crusty baguette and extra hot sauce, if desired.
