When I was a teenager, I used to make jambalaya using a box mix. It had rice, seasonings, powdered stuff. It was a “just add water” kind of mix, and you could whatever meat you wanted. It was okay, and I learned how to use some basic tools in the kitchen. These days, I prefer to make my own jambalaya using fresh ingredients and leaving the box at the store on the shelf.
Here in the Lowcountry we have amazing fresh, local shrimp. We can go out and catch our own or pick it up from the local seafood stands and markets. If you don’t have access to fresh shrimp, a good quality frozen shrimp would be fine to use. The jambalaya uses freshly chopped onion, bell peppers, celery, also known as the holy trinity. It is a common base of vegetables used in Cajun cooking. We add smokie andouille sausage, spices, herbs, and rice to make a delicious meal!
One of our favorite things to do while making Jambalaya is to listen to fun Cajun music. Our favorite song is “Who stole the hot sauce?” by Chubby Carrier & The Bayou Swamp Band. We often play music from the region of where our recipe comes from. If we’re making Italian, we play Italian music. If we make Mexican, we play music from Mexico, and so on. It just makes being in the kitchen a little more fun!
Ingredients:
1lb andouille sausage, cut into slices
2 celery stalks, chopped
½ yellow or sweet onion, chopped
½ bell pepper, chopped
2 cloves garlic, minced
1 cup canned diced tomatoes
1 14oz can chicken broth
2 tsp fresh oregano leaves, chopped
2 tsp Cajun seasoning
¼ tsp ground allspice
¼ tsp ground gumbo file
¼ tsp celery seed
1-2 tbsp hot sauce (optional; or use less or more depending on how spicy you like things)
1 cup uncooked rice
1 lb fresh, uncooked shrimp, peeled and deveined
Fresh chopped parsley for garnish
In a pot on medium heat, brown the sausage slices for about 1-2 minutes. Add the celery, onion, bell pepper and garlic and sauté until translucent, about 1-2 minutes. Add in the tomatoes, chicken broth, seasonings, and spices, and hot sauce. Bring to a simmer and lower the heat to about low-medium and keep at a gentle simmer. Stir in the uncooked rice. Cover and cook about 10-12 minutes or until the rice is cooked. Lower the heat to low and add in the shrimp. Gently stir occasionally until the shrimp are cooked through and opaque. Remove from heat and garnish with fresh, chopped parsley.
*Note: Some Cajun seasonings can be spicy, so depending on how spicy you like things, the amount used may need to be adjusted to your liking, as well as the hot sauce.
