Jambalaya Presto

Jambalaya is a Louisiana Creole dish of Spanish and French influence that originated in the Caribbean Islands. I concocted this version after having it in a restaurant and tinkered with it several times.

If available, buy shrimp that have already been cleaned and this recipe is very easy to prepare.

6 servings

3/4 - 1 lb. shrimp raw (frozen/thawed okay), cleaned (see note 1)

1-1/2 links low fat smoked sausage (i.e. Polish sausage or similar)

1 can (about 14 oz.) diced tomatoes

2 cans Spanish rice

3 medium green or red peppers, diced into 3/4" pieces

2 onions, diced (sweet onion preferred)

2 pieces celery, diced (or 1/2 teaspoon celery seed)

1 tablespoon olive oil

1 teaspoon crushed thyme

1/2 teaspoon chopped garlic or garlic paste

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 t. cayenne pepper, more or less, to taste (optional)

1/4 teaspoon paprika

2 cubes Knorr’s vegetable bullion

 

In a Dutch oven, sauté the onion in the oil for 5 minutes over a medium heat, until softened.  Add all the ingredients, except the shrimp and rice and cook over a low heat for 15-20 minutes.  Add water if the mixture is too dry; it should be somewhat soupy.  Stir often.  Add the shrimp and rice and cook for an additional 6 minutes on low heat.  Serve in bowls with buttered, crusty Italian or French bread.

Note 1: If you don’t know how to clean shrimp, and it’s essential to do, Google it.