Feb 22: Sunday Dinner - Jambalaya

Jambalaya is a rice dish that's synonymous with New Orleans. According to Wikipedia, the origins is based upon paella... makes sense to me.

Jambalaya - based upon what I have locally.
1 C Onion, chopped
1/2 C Celery, chopped
1/2 C Bell Pepper, chopped
2 Clove Garlic, minced
1 Bay leaf
1/2 t Thyme
1/4 t Basil
1/4 t Cayenne Pepper
7 oz Smoked Sausage, cut into rounds
7 oz Ham, cubed
1/2 lb Shrimp, peeled and deveined
14 oz Diced Tomato, I used Italian style.
1 1/2 C Rice (I used converted rice which is very popular in New Orleans)
2 C Stock (I added the shrimp shells to further flavor the stock)

The aromatics - bell pepper, garlic, celery, onion, thyme, bay, basil and cayenne.


Sausage, ham and peeled shrimp sprinkled with Cajun seasoning.


1. Saute the onion, bell pepper, garlic and celery in a little oil (about 5 minutes) to soften the veg.
Add the sausage and ham, plus the dried herb... Cook about 5 to 10 minutes.


2. Add the canned tomatoes and simmer for about 5 minutes so the flavors meld.


3. Add the rice and the stock.


3a. Added Stock. The stock was 2 cups of chicken bouillon and the shell from the shrimp. Brought to a boil and simmered for 5. Taken off the heat and allowed to steep. Strain before using.


4. The rice was cooked on medium for 2o minutes... After which the shrimp was added to the rice and allowed to steam for 10 minutes before mixing in.


The Finished Dish
Served on a platter and garnished with green onions.