Are you hankering for a big bowl of Jambalaya? This festive, colorful, and delicious dish is sure to be a hit with friends and family alike!
There’s just never a “wrong time” for Jambalaya. It’s great at any time of year and on any occasion… or no occasion at all! Jambalaya is both Creole and Cajun in its origin and that combination is close to magic. Most often it includes sausage as the main protein, but it can also include shrimp, crawfish, and even gator tail, or any combination of those ingredients.
Start With the “Holy Trinity”
Start by preparing “The Holy Trinity” of Cajun cooking; onion, bell pepper, and celery. A medium chop on these veggies is all that’s required. Saute them up with butter and you have a good start to great eats.
Clean and Prepare Your Shrimp
We used approximately two to three cups of shrimp. Small ones seem to work best, although they are tougher to clean. Since the shrimp won’t get added until the last ten minutes of cooking the jambalaya, you can work on cleaning them while all the other ingredients are busy cooking up and making your kitchen smell awesome.
Slice Up Some Sausage
Almost any good smoked sausage will do for jambalaya, but I prefer a nice Andouille sausage to give the dish a more authentic taste.
Saute Your Veggies
Sauteing the veggies is the first step in making your house smell great, while simultaneously making the neighbors jealous.
Tomatoes are Optional . . . But Recommended
The addition of some stewed tomatoes gives the dish a heartier flavor and texture, but it is optional.
Pick Your Mix
There are a number of boxed jambalaya mixes out there, but my two favorites are Zatarain’s and Tony Chachere’s. Either will make people think you’ve been making jambalaya all your life. I love any mix that make me look good, and these two are top-shelf.
Bringing it All Together
The next step is to add two and a half cups of water to the now-perfectly-sauted veggies, followed by the rice mix from the box, and the sausage. Stir it all up, bring it to a boil, then put a lid on it and reduce to a simmer. Directions might vary a little, depending on which mix you use, but generally, you will let the jambalaya simmer for about fifteen minutes before adding in the shrimp. Another ten minutes of simmering and you will have a meal fit for a Mardi-Gras King.
Good luck keeping your family out of this while it’s finishing up!
It doesn’t get much better than this amazing combination of tastes.
So much deliciousness in one bowl!
You know you want a bite!
Jambalaya is a perfect meal for Mardi-Gras!
If you have never made Jambalaya before, here is your perfect opportunity! Your family will thank you, and so will your taste buds! If you try it, be sure and let us know in the comments below!