Jambalaya: A Family Favorite Recipe
Jambalaya is one of those dishes that brings a smile to your face with every bite, capturing the essence of home-cooked comfort in every spoonful. I learned this recipe from my mom, and while I’m not quite sure where she originally found it, it’s become a beloved staple in our home. Its simplicity and deliciousness make it a regular feature on our dinner table every two or three weeks. Perfect for busy days or cozy family meals, this jambalaya is a quick and easy one-dish wonder that’s sure to please.
Ingredients:
- 2 tablespoons olive oil 🫒
- 1 pound Polish sausage, sliced into ¼-inch rounds 🌭
- 1 large yellow onion, chopped 🧅
- 1 bell pepper, chopped 🫑
- 2 cups long-grain rice 🍚
- 4 cups water 💧
- 1 can (14.5 ounces) diced tomatoes 🍅
- 1 can (8 ounces) tomato sauce (optional, for a richer tomato flavor) 🍅
- 1 teaspoon salt 🧂
- 1 teaspoon black pepper 🌶️
- 1 ½ teaspoons minced garlic 🧄
- 1 teaspoon dried rosemary 🌿
- 1 teaspoon dried thyme 🌿
- 5-6 ounces baby shrimp, peeled and deveined 🍤
Instructions:
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Prepare the Vegetables:
- Start by chopping the yellow onion and bell pepper into roughly equal-sized pieces. This will ensure they cook evenly and blend nicely into the dish.
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Slice the Sausage:
- Slice the Polish sausage into ¼-inch rounds, creating bite-sized pieces that will add hearty flavor to the jambalaya.
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Sauté the Sausage:
- In a large pot, heat the olive oil over medium heat. Add the sliced Polish sausage to the pot and cook for 1-2 minutes, allowing the sausage to start browning and infuse the oil with its savory flavors.
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Cook the Vegetables:
- Add the chopped onion and bell pepper to the pot with the sausage. Cook until the onion becomes translucent and soft, which usually takes about 5 minutes. The vegetables should meld together nicely with the sausage.
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Combine the Ingredients:
- Stir in the long-grain rice, ensuring it gets coated with the oil and flavors from the sausage and vegetables. This step helps the rice absorb the rich flavors of the dish.
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Add Liquids and Seasonings:
- Pour in the water, diced tomatoes, and optional tomato sauce if using. Stir to combine everything evenly. Add salt, pepper, minced garlic, dried rosemary, and dried thyme. These seasonings will infuse the jambalaya with a delightful aroma and taste.
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Simmer the Jambalaya:
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer, stirring occasionally every 15 minutes. This helps ensure the rice cooks evenly and prevents it from sticking to the bottom of the pot. Simmer for about 35-45 minutes, or until the rice is tender and has absorbed most of the liquid.
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Add the Shrimp:
- When the rice is almost cooked through, gently stir in the baby shrimp. Continue cooking for an additional 10 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp, as they can become tough.
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Final Touches:
- Taste the jambalaya and adjust the seasoning as needed. If you prefer a stronger tomato flavor, you can add a bit more tomato sauce or seasoning at this point.
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Serve and Enjoy:
- Once everything is perfectly cooked and the flavors have melded together beautifully, serve the jambalaya hot. This dish is wonderful on its own or paired with a simple green salad.
Nutritional Information:
- Calories: 282.3 per serving
- Fat: 13.6 grams
- Saturated Fat: 4.3 grams
- Cholesterol: 26.5 milligrams
- Sodium: 536.1 milligrams
- Carbohydrates: 31.2 grams
- Fiber: 2 grams
- Sugar: 2.5 grams
- Protein: 8.4 grams
Serving Suggestion:
This jambalaya serves approximately 12 people, making it a perfect dish for family gatherings or meal prep for the week. Pair it with a fresh green salad or a side of cornbread for a truly satisfying meal.
Enjoy this quick and flavorful jambalaya that’s packed with the comforting essence of a home-cooked meal. It’s a fantastic way to bring a touch of Southern charm to your kitchen with minimal fuss and maximum flavor. 🌟🍲
