There a probably about as many different recipes for jambalaya as there are people that make it but it’s base is meat, vegetables and rice and the rice is cooked in the same pot as everything else. One of the nice things about jambalaya is that you can pretty much do whatever you want with it; use whatever meat you want, use whatever vegetables you want, etc. You start by cooking the non-seafood meat, add the holy trinity (onions, celery, pepper), followed by the broth, rice and seasonings and then you let it simmer until the rice has cooked and the sauce thickens before adding the seafood at the end. Jambalaya is definitely one tasty home cooking dish that is pure comfort food!
Bayou Shrimp, Beans, and Rice
- 12 oz sausage links
- 1 tsp olive oil
- 1 pkg frozen vegetables gumbo blend
- 1 can diced tomatoes with Italian herbs, undrained
- 2 cups water
- 1 pkg red beans and rice mix
- 1 pkg frozen shrimp
- Cut sausage into 1/4-inch-thick slices. Preheat large, nonstick stockpot on medium 1–2 minutes.
- Place oil in stockpot, then add sausage; cook 2–3 minutes or until hot and sizzling. Stir in remaining ingredients (except shrimp) and cover; bring to a simmer and cook 20 minutes.
- Stir shrimp into rice and cover; simmer 6–8 more minutes and until shrimp are pink and opaque. Serve.