Jambalaya

I've never made, or eaten, jambalaya before but I knew I would like it since it contains some of my favorite things - shrimp and salty pork products! This is my version, which is an amalagamation of several recipes. You can change it up however you like with more vegetables and fewer meats or by using more or less seasoning. Also, if you don't like or don't eat shrimp, you could substitute chicken, and if keilbasa's not your thing, use andouille or any other sausage variety you like. Make it your own!

Start by chopping the vegetables and the ham and keilbasa.



Next, heat 1 Tbsp. of the oil in a Dutch oven, and then add the shrimp.



Sprinkle it with the cajun seasoning



and cook for 2 minutes until lightly browned. Remove the shrimp and any accumulated juices into a bowl, and set aside. Add the other tablespoon of oil to the pan and add the chopped ham and keilbasa,



cooking and stirring until the meat is browned, about 5 minutes. Reduce the heat a little and add the onion, garlic and bell pepper.



Cook for about 5 minutes or until the vegetables are tender, and stir it up occasionally so that nothing gets stuck to the bottom! Then add the mushrooms



and cook for another 2 minutes. Add the rice



chicken broth



salt, cayenne pepper, and tomatoes.



(I puree mine first cause I don't like chunks!) Give it a good stir, reduce the heat to low, then cover and simmer for about 15-20 minutes or until almost all the liquid is absorbed.

Add the peas



and the shrimp



and cook for an additional 3-5 minutes until all the liquid is absorbed. Sprinkle with the parsley before serving.

One year ago: Cherry Oatmeal Muffins
Two years ago: Almond Wild Rice

Find more great ideas at What's Cooking Wednesday, Recipes I can't wait to try, What's on your plate?, It's a Keeper, Full Plate Thursday, Recipe Swap Thursday, Food on Friday: Rice.

Jambalaya

2 Tbsp. olive oil
8 oz. medium cooked shrimp
1/2 Tbsp. cajun seasoning
8 oz. ham, cubed
8 oz. keilbasa, sliced
2 large garlic cloves, minced
1 red bell pepper, diced
1 large onion, diced
4 oz. sliced mushrooms
1 1/2 cups long grain rice
1 14.5 oz can diced tomatoes, undrained
4 cups chicken broth
1 tsp. kosher salt
1/4 to 1/2 tsp. cayenne pepper
1 cup frozen peas
1 tsp. dried parsley

Heat 1 Tbsp. of the oil in a large, heavy stockpot over medium-high heat and add the shrimp. Sprinkle with cajun seasoning and cook, stirring constantly, until the shrimp just begin to brown, about 2 minutes. Remove the shrimp and any juices to a bowl and set aside.

Pour the other tablespoon of the oil into the stockpot and add the ham and keilbasa. Cook, stirring frequently, until both are well browned, about 5-7 minutes. Reduce heat to medium and add garlic, bell pepper and onion. Cook and stir until tender, about 5 minutes. Add the mushrooms and cook an additional 2 minutes.

Stir in rice, tomatoes, broth, salt and cayenne pepper. Cover, reduce heat to low, and simmer 20 minutes or until the liquid is almost absorbed. Stir in the shrimp and peas. Cover and cook until all liquid is absorbed, 3-5 minutes more.

Transfer to a serving dish and sprinkle with parsley. Serves 6.