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Louisiana Jambalaya

4.8
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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner Southern
Louisiana Jambalaya
Ingredients
  • 1 tablespoon olive oil
  • 1/2 pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
  • 1 large onion, chopped
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • salt to taste
  • 1/2 teaspoon Cajun seasoning, or to taste
  • 1 cup uncooked white rice
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 tablespoon minced garlic
  • 2 cups chicken broth
  • 3 bay leaves
  • 1/4 teaspoon dried thyme leaves
  • 1 pound peeled and deveined medium shrimp (30-40 per pound)
Instructions
1
Preheat a Dutch oven or large pot over medium heat by placing it on the stovetop. Introduce olive oil into the pot, allowing it to warm up and become fluid. Next, add sausage to the pot and cook for 2 minutes, stirring occasionally to prevent burning.
2
Subsequently, introduce onion, bell pepper, and celery into the pot, stirring constantly to ensure they cook evenly. Season with salt and a pinch of Cajun seasoning, then continue cooking until the vegetables become tender, approximately 6 to 8 minutes.
3
Following this, add rice to the pot and stir it in thoroughly. Introduce tomatoes with their juice, garlic, chicken broth, bay leaves, and thyme leaves into the pot. Bring the mixture to a gentle boil over medium-high heat before gradually reducing the heat to a low simmer, covering the pot with a lid. Allow it to cook for 20 minutes.
4
After that, stir in shrimp and continue cooking them uncovered until they turn pink and lose their translucency in the center, about 10 minutes. Remove the pot from heat and let it rest for 5 minutes before serving.
5
Finally, discard the bay leaves that were added earlier to serve.