Okay, confession time, I’m not from Louisiana so no matter what I do this recipe isn’t “authentic.” That being said this is a super easy, quick and delicious jambalaya. It’s always a hit and can serve a crowd!
- 3 T oil
- 1 onion, chopped
- 1 orange pepper, chopped
- 1 yellow pepper, chopped
- 1 green pepper, chopped
- 2 bunches of green onions, chopped
- 2 t garlic powder
- 2 t dried whole thyme
- 1 t Tony Chachere’s or Slap Ya Mama seasoning
- 1/2 t cayenne
- 1/2 t ground cloves
- Uncooked rice to yield 2-3 c (amount needed will vary based on type of rice)
- Water to cook rice (add amount mentioned on rice container)
- 2, 14.5 oz cans of cajun style tomatoes
- 2 bay leaves
- 1 c (approx 6 oz) of Andouille sausage, sliced (you may also half or quarter each slice)
- 12-16 oz shrimp, raw or cooked – frozen is fine too!
- In a large dutch oven cook the sausage, if it’s not precooked. If it’s precooked, saute the onion, peppers and green onions in oil.
- Once sauteed, add all spices excluding the bay leaves.
- Add uncooked rice, stir well to coat with oil, veggies and seasonings.
- Add water for rice and tomatoes. Stir well and add the bay leaves. Cover and simmer for 20 minutes or half the length of time mentioned on rice package.
- Add precooked Andouille sausage (if you didn’t already cook raw sausage) and shrimp. If using frozen, just throw ‘em in. They don’t need to be defrosted. If they are raw, they’ll cook up fine. If they are precooked, they’ll warm up. Cover again and simmer for 20-30 minutes.
- Stir occasionally and add water, if needed. Often none is needed but you’ll want to watch your rice as it may need some if it’s not fully cooked.