Here is the recipe for the Jambalaya that I made last night. I found it “years” ago in a Cooking Light Magazine…I’ve made it enough to now just pour and dump with no measuring to speak of….and it’s so good.
1 tsp olive oil
1 cup chopped onion (I’ve even used the frozen pre-shopped onion and it works fine
1/2 cup chopped celery (I use considerably more because we all seem to like the crunch and flavor celery gives)
1 tablespoon tomato paste
1 tsp dried basil
1 bay leaf
dash of red pepper flakes
6 oz smoked sausage cut into thin slices (you can use any type, turkey, andouille, it all works)
3 garlic cloves chopped
2 14.5 oz cans of spicy (or not spicy) diced tomatoes
1 2 oz jar of pimentos (I’ve NEVER put this in there)
1/2 cup peeled and deveined shrimp
3 cups long grain cooked rice.
Here’s the easy part……Heat oil over medium high heat. Add onion all ingredients EXCEPT SHRIMP AND RICE. Cook 7 minutes or until tender….do not add shrimp and rice until a bout 5 minutes before you are ready to serve. Cook until shrimp are no longer pink and serve….
discard bay leaf prior to serving….
couple of things that I’ve learned…
1- ya can’t mess this up
2- you can totally guesstimate these measurements….
3- if you think you want to double to freeze or have some for later – I recommend not adding rice to all of it – separate out the portion you want to freeze add rice when you want to eat it…..
4-great potluck dish! BUT DOES NOT DO well keeping heated for long periods in the crock pot…..the rice gets crazy mushy.