Easy Jambalaya Recipe

February 17, 2016

This southern pot of delight is one of New Orleans’s trademarks. But you don’t have to catch the next bus to Louisiana to enjoy the Creole cuisine. Actually, it is one easy to make dish that will take your taste bulbs to a sensual experience. So put on your apron and practice your southern accent, because it is cooking time.

Ingredients (for 4 servings):

½ pound of peeled and deveined shrimps
¼ pound of smoked sausages, diced
¾ cup of white rice
½ cup of chopped celery
1½ cups of chicken broth
2 medium green peppers, chopped
2 small onions, chopped
1 can of diced tomatoes
2 tablespoons of butter
1 teaspoon of Worcestershire sauce
1 garlic clove, minced
1 bay leaf
Salt and pepper to taste

How to make the Jambalaya:

eat the butter in a large pot. Add the sausages and onions and cook for about 2 minutes before adding the bell pepper and celery. Season with salt and pepper and cook until the vegetables are soft.

Stir in the diced tomatoes, garlic, Worcestershire sauce, bay leaf, chicken broth and rice. Bring to a boil, then cover and reduce the heat to medium-low. Let it simmer for about 20 minutes, until the rice is done.

Add the shrimps into the pot, stirring lightly, and let it cook 10 more minutes on low-medium heat. Before removing from the heat, make sure the shrimps turn pink. Remove from the heat and let it stand for 5-10 minutes before serving.