I had some really lousy jambalaya in one of those freezer kit meals a couple of weeks ago and it had me hankering for the real deal. As it happens, I had a real hard time finding a recipe for some that wasn’t creole (which includes tomatoes) and didn’t have “jambalaya mix” in the list of ingredients, so I was kind of making this up as I go. The end results were tasty if not 100% authentic. To dial up the heat, add some hot sauce. To dial it back, leave out the cayenne pepper. Makes 4 servings at 641 calories and 23 grams of fat.
- 8 oz Conecuh Sausage
- 12 oz. cajun mirepoix
- 2 cups brown rice, raw
- 2 tsp minced garlic
- 8 ounces shrimp
- 1/2 tsp paprika
- 1 tsp cumin
- 1/2 tsp thyme
- 1/2 tsp oregano
- 2 tsp cajun spice
- 1/2 tsp cayenne pepper
- 1/2 tsp dried mustard
- 4 cups chicken stock
1. In a large cast iron pot, add the sausage and cook over medium heat. The idea is slow, rendering of the fat and browning of the sausage.
2. When the sausage is browned, remove with a slotted spoon and reserve.
3. Add the mirepoix and saute until softened.
4. Add the garlic, spices, stock, and rice. Stir until well combined.
5. Bring to a boil, then reduce to a simmer. Cover and cook for 35-40 minutes, or until rice is softened.
6. Add the shrimp and cover, turn off the heat, and allow to sit for about 10 minutes or until the shrimp is pink.
7. Stir well combined.
8. Serve with a good crusty bread.