Jambalaya

Adapted from Ellie Krieger’s recipe

Prep Time:  20 min
Cook Time:  35 min
Serves: 4 servings (serving size is 2 cups)
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt, plus more, to taste
  • 1/4 teaspoon freshly ground black pepper, plus more, to taste
  • 1 teaspoon paprika or smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon cayenne pepper (omit if serving to Anna & Sam)
  • 1 tablespoon tomato paste (optional)
  • 6 ounces diced, smoked ham or turkey kielbasa
  • 2 1/2 cups low sodium chicken broth (omit if using pre-cooked rice)
  • 1 (14 1/2-ounce) can no-salt added diced tomatoes
  • 1 cup uncooked long-grain white rice (or 3 cups cooked white or brown rice)
  • 1 pound peeled and deveined medium shrimp
  • 1 can white or red beans (optional), drained
  • Hot pepper sauce or flakes

Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers, celery and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the beans, if using, and the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce or flakes.

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Published in: on October 29, 2011 at 2:00 pm  Leave a Comment  

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