Jambalaya
Ingredients: Oil, Onion, Celery, Red bell pepper, Garlic · 45 min cook time · 515kcal · ~₩30,400
Ingredients
2tbsp Oil, 1medium Onion, 2stalks Celery, 1medium Red bell pepper, 3cloves Garlic, 200g Andouille sausage, 300g Raw shrimp, 2tbsp Tony Chachere's Creole seasoning, 1tsp Smoked paprika, 0.5tsp Cayenne pepper, 0.5tsp Hot paprika, 1tbsp Thyme, 0.5tsp Black pepper, 400g can Fire roasted tomatoes, 1.5cups Rice, 3cups Chicken stock, 1can Black-eyed peas, 1tbsp Fresh parsley, 1tsp Hot sauce, 2slices Texas toast
Instructions
1. Add oil to the pan and heat over medium-high heat.
2. Add sliced onions, celery, and red bell peppers to the pan and cook until softened.
3. Add fresh garlic to the pan and cook until fragrant.
4. Add andouille sausage to the skillet with the vegetables and let it brown.
5. Add raw shrimp to the pan and cook until they start to fold inward.
6. Season the mixture with Tony Chachere's Creole seasoning, smoked paprika (or regular paprika mixed with cumin), cayenne pepper, hot paprika, thyme, and black pepper.
7. Add fire roasted tomatoes to the pan.
8. Add rice and chicken stock to the pot. Bring to a boil.
9. Reduce heat, cover, and cook for about 10 minutes.
10. Add black-eyed peas to the jambalaya.
11. If needed, add more broth to prevent scorching. Cover and cook for another 10 to 15 minutes.
12. Garnish with fresh parsley and a dash of hot sauce for tang.
13. Serve with Texas toast.
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