RECIPE: Jambalaya

Recipe by Ashley Smith of Dynamic Nutrition.

Since we’re stuck in a perpetual Ground Hog Day right now, and the weather can’t decide between winter and spring, we have a nice, warm recipe for you today. This dish traditionally has chicken and shrimp, but I just used the andouille sausage I had on hand from the market. I say; use what you have, because you can’t mess up this “clean out your fridge” southern comfort stew!

CHEF’S NOTES: If you want to add shrimp, use 1/2 lb. raw, and sauté before adding to stew. Optional garnishes include: fresh parsley, sliced green onions and hot sauce.

INGREDIENTS
3 tablespoons olive oil, divided
1 pound andouille sausage, thinly sliced into rounds (Autumn’s Harvest Farm)
3 small bell peppers, diced 
2 ribs celery, diced
1 jalapeno pepper, seeded and finely chopped
1 white onion, diced
4 cloves garlic, peeled and minced
1 (14-ounce) can crushed tomatoes
3–4 cups chicken stock
1 1/2 cups uncooked long grain white rice
1 bay leaf
1 cup thinly-sliced okra
Kosher salt and freshly cracked black pepper
2 tablespoons Creole seasoning

CREOLE SEASONING
-6 tablespoons paprika
-4 tablespoons garlic powder
-2 tablespoon onion powder
-2 tablespoons cayenne pepper 
-2 tablespoons black pepper
-2 tablespoons white pepper
-2 tablespoons dried oregano   
-2 tablespoons dried basil
-2 tablespoons dried thyme

PREPARATION
Heat 1 tablespoon oil in a Dutch oven (or a very large, deep sauté pan) over medium-high heat.  Add the sausage (or preferred protein – but save the shrimp for later) and sauté 5-7 minutes, stirring occasionally, until the sausage is lightly browned. Transfer to a plate and set aside.

Add the remaining 2 tablespoons oil to the pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.

Add the crushed tomatoes, chicken stock, rice, Creole seasoning, bay leaf, and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.

Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally and making sure everything is cooked through. Stir in the sausage. Remove and discard bay leaf. 

Season jambalaya with salt, pepper, and more Creole seasoning if needed. Remove from heat and enjoy for up to 3 days!

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