Name: Cindy's Jambalaya
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices - ½ pound; Onion, chopped - 1 large; Chopped green bell pepper - 1 cup; Chopped celery - 1 cup; Salt to taste - 1 cup; Cajun seasoning, or to taste - ½ teaspoon; Uncooked white rice - 1 cup; Diced tomatoes with juice - 1 (14.5 ounce) can; Minced garlic - 1 tablespoon; Chicken broth - 2 cups; Bay leaves - 3; Dried thyme leaves - ¼ teaspoon; Peeled and deveined medium shrimp (30-40 per pound) - 1 pound

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cindy's Jambalaya

1. Olive oil - 1 tablespoon

2. Smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices - ½ pound

3. Onion, chopped - 1 large

4. Chopped green bell pepper - 1 cup

5. Chopped celery - 1 cup

6. Salt to taste - 1 cup

7. Cajun seasoning, or to taste - ½ teaspoon

8. Uncooked white rice - 1 cup

9. Diced tomatoes with juice - 1 (14.5 ounce) can

10. Minced garlic - 1 tablespoon

11. Chicken broth - 2 cups

12. Bay leaves - 3

13. Dried thyme leaves - ¼ teaspoon

14. Peeled and deveined medium shrimp (30-40 per pound) - 1 pound

How to cook deliciously - Cindy's Jambalaya

1. Stage

Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.

2. Stage

After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.