A one pot meal. I love them. Dishes that can be brought together over a short period of time, and slow cooked, and ready for a family… who could go wrong? Creole jambalaya is one of those dishes, and on my most recent trips to Louisiana, I actually missed the traditional dish of jambalaya. Sure, I got in my gumbo, po-boy, and beignets, but I missed the delicious, and spicy dish of jambalaya.
I could not get the thought off of my mind. Friends and family called in after I returned and asked how the jambalaya was, and I felt guilty. Guilty that I was hooked on Johnny’s Po-boys, I mean, I was hooked on the po-boys. Sure, the gumbo was ok, but… I missed jambalaya?
Recently, I brought my family to the table with a platter of jambalaya, and not only did it have them talking, but it also kept them eating. If you are looking for a great dish to impress your family and friends, and one that is really easy to make, then jambalaya is right up your alley.
Keep in mind that this is the ‘red’ jambalaya. Make this one first, then experiment with the cajun jambalaya which uses no tomatoes.
- 3 tbsp olive oil
- 14 oz. Andouille sausage, sliced into 1/4 inch rounds
- 2 medium onions, chopped
- 4 ribs of celery, chopped
- 1 red bell pepper, seeded, and chopped
- 1 1/2 lbs of shrimp, peeled and deveined (31-40’s work well)
- 6 cloves of garlic, minced
- 5 cups of chopped tomatoes
- Hot Sauce (I use Garlic Tabasco, approximately 3 tbsp)
- 3 cups of cooked long grain rice
- Scallions (optional for garnish)
- Crab Legs (optional for garnish, yes, garnish and good eats)
Begin by getting your one pot ready on medium-high heat. Add in your olive oil and toss in the sliced sausage. Cook the sausage until crispy around the edges. Toss in the onions, bell pepper, and celery, and cook for about 5-6 minutes, until you see them becoming a bit tender. Next, throw in your garlic and shrimp, and mix well, cooking for another few minutes.
You see where this is headed right? One pot.
Now throw in the chopped tomatoes, and cook rice, mixing well and cook for an additional 5 minutes. Now, get your spoon, and taste it. The moment is near.
Season with salt and pepper, toss in your hot sauce, and mix. Taste again. Do you thing, but be careful on the salt and spice, as I am sure there will be leftovers, the spice actually grows overnight. Do the right thing for your guests.I actually could have added a lot more spice as that is how I like my jambalaya, but instead, I simply place a bottle of the hot sauce on the table when served, and let my guests go at it.
Ok, you are pretty much good to go here. Plate up, and top with scallions and crab legs. Serve with a nice glass of white wine, or great beer. Enjoy.
this dish is almost like the ghanaian jollof.main difference is we use meat most of the time in place of the shrimps scallions and crabs and no hot sauce bcos we use pepper and veggies r optional.