This amazing recipe for “Easy Jambalaya” is so Flavorful, simple, and easy it’s almost seriously ridiculous. It’s not the 100% traditional recipe for Jambalaya standards by far. I combine ALL the traditional ingredients you love and a few more. This comes out with a fantastic thick spicy sauce that just clings to your rice like you won’t believe.
This Easy Jambalaya has a wonderful kick that will satisfy your taste-buds and fill your belly without the long cook time of traditional Jambalaya. I don’t know about you, but if it’s delicious and easy, it gets my vote every time!
You will find the Traditionalists do it in three parts, meat, vegetables, and completed by adding stock and rice. It has also been said to be the close cousin to paella found in Spanish cuisine. Upon researching, there are many similar dishes listed on Wikipedia as well as various history of the background information.
I know there are a few of Y’all grumbling, “That’s NOT Jambalaya! That is NOT how my mama made it!’ That’s right, it’s NOT traditional by any means. This is just a simple recipe that can be made in little or no time for busy moms that want something different.
Ingredients you will need:
- Two and 1/4 cups Jasmine rice
- Four cups of broth, reserve 1 cup
- One pound of raw shrimp, cleaned
- Eight- ounces -Andouille sausage, or other spicy smoked sausages, sliced 1/4 in thick
- Four- ounces diced ham
- One can Ro*tel Diced tomatoes and juice as well
- One cup of water reserved
- Two plum tomatoes diced
- 1/2 cup of celery diced
- 1/4 cup green pepper diced
- 1/4 cup red pepper diced
- 1/8 cup sliced green onions
- Two packages brown gravy mix
- 1/2 teaspoon of Tony Chachere’s creole seasoning
- One teaspoon of hot sauce, optional
- 2¼ cups Jasmine rice
- 4 cups chicken broth reserve 1 cup
- 1 pound raw shrimp cleaned
- 8 ounces Andouille sausage or other spicy smoked sausages, sliced ¼ in thick
- 4 ounces ham diced
- 1 can Ro*tel Diced tomatoes and juice as well
- 1 cup water reserved
- 2 plum tomatoes diced
- ½ cup celery diced
- ¼ cup green pepper diced
- ¼ cup red pepper diced
- ⅛ cup green onions sliced
- 2 packages brown gravy mix
- ½ teaspoon creole seasoning
- 1 teaspoon hot sauce optional
- In a large enough pot to hold rice and sausage, bring to a boil 3 cups of your broth, add sausage and rice. Boil for about 3-4 minutes, add diced ham at that time. Place lid on and reduce heat to off position. Let sit 7 min till all water is absorbed. (You are precooking your rice)
- In another deep and large pan (needs be large enough to hold all ingredients such as a paella pan) combine 1 cup of broth, 1 cup of water and two packages brown gravy bring to a simmer till thickened.
- Add Rotel tomatoes, and diced plum tomatoes. Lower heat to low setting add celery, both peppers now add rice and combine.
- Cook on low for about 5 minutes with a lid on. At this time add shrimp and cook another 6-8 minute.
- Once done place in serving the dish and sprinkle green onions over.