Jambalaya

Name: Jambalaya
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1 lb smoked sausage, thinly sliced; 2 tablespoons olive oil; 2 garlic cloves, minced; 2 green peppers, diced; 1 bunch green onion, sliced; 1 cup celery, diced; 2 bay leaves; 2 teaspoons oregano; 1 1/2 teaspoons thyme; 1 teaspoon salt; 3/4 teaspoon black pepper; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne; 1/2 teaspoon crushed red pepper flakes; 1/3 cup dried parsley; 1/2 teaspoon Tabasco sauce; 2 (16 ounce) cans tomatoes, diced; 2 cups chicken broth; 2 cups converted rice, washed; 1 lb shrimp, shelled and deveined

Submitted by ShanH

"This is from the Sooner Sampler Cookbook published by the Norman Junior League in the late 80s. It is a very, very good version of jambalaya! Highly flavored, and very easy to control the 'heat' factor."

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photo by Shannon G.

Ready In:: 55mins
Ingredients:: 21
Serves:: 6

ingredients

1 lb smoked sausage, thinly sliced
2 tablespoons olive oil
2 garlic cloves, minced
2 green peppers, diced
1 bunch green onion, sliced
1 cup celery, diced
2 bay leaves
2 teaspoons oregano
1 ¹⁄₂ teaspoons thyme
1 teaspoon salt
³⁄₄ teaspoon black pepper
¹⁄₂ teaspoon chili powder
¹⁄₂ teaspoon garlic powder
¹⁄₄ teaspoon cayenne
¹⁄₂ teaspoon crushed red pepper flakes
¹⁄₃ cup dried parsley
¹⁄₂ teaspoon Tabasco sauce
2 (16 ounce) cans tomatoes, diced
2 cups chicken broth
2 cups converted rice, washed
1 lb shrimp, shelled and deveined

directions

Saute sausage in olive oil until brown.
Add green pepper, onions and celery and saute until softened. Add parsley and garlic cloves.
Add tomatoes, broth and all spices.
Add rice and Tabasco.
To wash rice (to remove starch) rinse and drain in cold water 3 times. Use a colander.
Simmer 20 minutes or until most liquid has been absorbed.
Add shrimp during the last 5 minutes of cooking and steam until remaining liquid is absorbed and shrimp are pink.

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Reviews

This was amazing and pretty easy too. I did not have any raw shrimp on hand so during the last 1 minute instead of five, I threw in some frozen, pre-cooked shrimp. It was just fine. Also I forgot the bay leaves but it still had plenty of flavor without them! I will be making this one over and over again.

Melissa K.
This went together really easily. I made it for our "Christmas casserole dinner" and it went over pretty good. I used already cooked shrimp and just stirred them in at the end (just enough to warm the up). I left the "heat factor" as written but you could very easily spice it up as much as you wanted.

Zaney1

RECIPE SUBMITTED BY

ShanH

Norman, 76

I've been cooking since I was a child and by the time I was 16 was shopping/planning and cooking for my family.  I don't always get to cook each night and have many different palates to please but I try to cook something new each week. I have an extremely committed vegetarian son so it's been fun lately to try to cook something new and healthy with him each week. I would rather plan a dinner party than go out on the town! I deal with difficult people all day long for work so I try to be as positive and upbeat as possible.  :) :)

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