Jambalaya Recipe Goes Simplified

My recipe for “Jambalaya Recipe Goes Simplified” is so simple and easy it’s almost seriously ridiculous. It’s not a 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…It has a wonderful KICK that will satisfy your taste-buds.

You will find Traditionalists do it in three parts, meat, vegetables and completed by adding stock and rice. It has been also said to be the close cousin to paella found in the Spanish cuisine. Upon researching, there are many similar dishes listed on Wikipedia as well as a various history of the background information.

 Jambalaya Recipe Goes Simplified by The McCallum's Shamrock Patch

 

Things you will need:

  • 2 and 1/4 cups Jasmine rice
  • 4 cups of broth, reserve 1 cup
  • 1 pound of raw shrimp, cleaned
  • 8 oz Andouille sausage, or other spicy smoked sausages, sliced 1/4 in thick
  • 4 ounces diced ham
  • 1 can Ro*tel Diced tomatoes and juice as well
  • 1 cup of water reserved
  • 2 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
  • 2 packages brown gravy mix
  • 1/2 teaspoon of Tony Chachere’s creole seasoning
  • 1 teaspoon of hot sauce, optional
Jambalaya Recipe Goes Simplified
My recipe for “Jambalaya Recipe Goes Simplified” is so simple and easy it’s almost seriously ridiculous. It’s not a 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.
Author: Heidy L. McCallum
Ingredients
  • 2 and 1/4 cups Jasmine rice
  • 4 cups of broth reserve 1 cup
  • 1 pound of raw shrimp cleaned
  • 8 oz Andouille sausage or other spicy smoked sausages, sliced 1/4 in thick
  • 4 ounces diced ham
  • 1 can Ro*tel Diced tomatoes and juice as well
  • 1 cup of water reserved
  • 2 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
  • 2 packages brown gravy mix
  • 1/2 teaspoon of Tony Chachere’s creole seasoning
  • 1 teaspoon of hot sauce optional
Instructions
  1. 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)
  2. 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.
  3. Add Rotel tomatoes, and diced plum tomatoes. Lower heat to low setting add celery, both peppers now add rice and combine.
  4. Cook on low for about 5 minutes with a lid on. At this time add shrimp and cook another 6-8 minute.
  5. Once done place in serving the dish and sprinkle green onions over.
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© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content.

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