Louisiana Jambalaya
Description: Dive into the flavors of Louisiana with this mouthwatering Jambalaya recipe that’s perfect for any occasion, whether it’s a cozy winter night or a bustling weeknight dinner. This hearty one-dish meal combines a medley of meats, vegetables, and spices to create a dish that’s as comforting as it is delicious.
Recipe Category: One Dish Meal 🍲
Keywords: Pork, Rice, Vegetable, Meat, Cajun, Creole, Potluck, Winter, Weeknight, Stove Top, < 4 Hours
Ingredients:
- 1/2 pound smoked sausage
- 2 slices of ham
- 1/4 cup celery ribs, diced
- 2 onions, chopped
- 1 green pepper, chopped
- 1 bunch of green onions, chopped
- 5 cloves of garlic, minced
- 4 tomatoes, diced
- 1 teaspoon dried thyme
- Salt, to taste
- Pepper, to taste
- Cayenne pepper, to taste
- 1 cup chicken broth
- 1/2 cup long-grain rice
- 1/4 cup water
- 2 tablespoons Worcestershire sauce
- 1 pound shrimp, peeled and deveined
Nutritional Information (per serving):
- Calories: 329.3
- Fat: 15.2g
- Saturated Fat: 3.7g
- Cholesterol: 142.7mg
- Sodium: 1666.4mg
- Carbohydrates: 21.4g
- Fiber: 1.6g
- Sugar: 3.1g
- Protein: 25.4g
Cooking Times:
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 1 hour | 20 minutes | 1 hour 20 minutes |
Recipe Instructions:
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Preparation: Start by gathering all your ingredients and equipment. Slice the smoked sausage into bite-sized pieces, chop the ham into small cubes, dice the celery ribs, onions, and green pepper, mince the garlic cloves, and chop the green onions. Also, dice the tomatoes and peel and devein the shrimp if they’re not already prepared.
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Sauté Meats: Heat oil in a Dutch oven over medium heat. Add the sliced smoked sausage and cubed ham to the pot and sauté until they’re lightly browned. Once done, remove the meats from the pot and set them aside, keeping them warm.
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Sauté Vegetables: In the same Dutch oven with the remaining drippings, add the diced celery, onions, green pepper, green onions, and minced garlic. Sauté the vegetables until they become tender and fragrant, stirring occasionally to prevent burning.
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Seasonings: To the sautéed vegetables, add the diced tomatoes, dried thyme, salt, pepper, and cayenne pepper according to your taste preferences. Cook the mixture for an additional 5 minutes, allowing the flavors to meld together.
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Add Liquids and Rice: Pour in the chicken broth, long-grain rice, water, and Worcestershire sauce, stirring well to combine all the ingredients. Bring the mixture to a boil over medium-high heat.
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Simmer: Once boiling, reduce the heat to low, cover the Dutch oven with a lid, and let the jambalaya simmer for about 20 minutes or until the rice is tender and has absorbed most of the liquid. Make sure to stir occasionally to prevent sticking.
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Incorporate Meats and Shrimp: Once the rice is cooked, stir in the reserved sausage and ham mixture along with the peeled and deveined shrimp. Allow the jambalaya to heat through for a few minutes until the shrimp turn pink and opaque.
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Serve: Once everything is heated through and well combined, your Louisiana Jambalaya is ready to be served! Spoon generous portions into bowls and enjoy this flavorful dish immediately.
Tips:
- Feel free to customize the heat level of your jambalaya by adjusting the amount of cayenne pepper to suit your taste.
- This recipe is perfect for using up any leftover meats or vegetables you have on hand, so don’t hesitate to get creative with your additions!
- For an extra kick of flavor, serve your jambalaya with a side of hot sauce or freshly chopped herbs like parsley or cilantro.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer-term storage. Just be sure to reheat gently on the stove or in the microwave before enjoying.
Now, gather your ingredients, roll up your sleeves, and get ready to savor the irresistible flavors of Louisiana with this delectable Jambalaya recipe! 🎉
