Classic New Orleans Jambalaya

November 14, 2016 By: Comments
Tagged: Southern Southern. Seafood Dinners Seafood Dinners. Dinner Dinner. Seafood Seafood. Southern Southern. Tomatoes Tomatoes. Cajun & Creole Cajun & Creole. Shrimp Shrimp. Jambalaya Jambalaya. Smoked Sausage Smoked Sausage. Peppers Peppers. Cajun Cajun. Shrimp Dinners Shrimp Dinners. Garlic Garlic. Onions Onions. Rice Rice. Sunday Dinner Sunday Dinner. Stovetop Stovetop. Sausage Sausage.
15 minutes
2 hours
This spicy classic takes advantage of the Holy Trinity of Southern ingredients--celery, bell peppers, and onions--to add tons of aromatic quality to an entree laden with Cajun spice. But the real secret is even simpler than fresh veggies, Spicy Tomato Juice! Instead of using stock to simmer the rice to flavorful perfect, spicy juice imbues each grain with extra tang.


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  1. In a large cast iron skillet, cook sausage slices over medium heat until beginning to crisp, about 5 minutes. Add celery, onions, and bell peppers and continue cooking until beginning to soften and extremely aromatic, 5-7 minutes.
  2. Add garlic to skillet, and cook 2 minutes longer. Add rice and stir to combine.
  3. Add garlic powder, celery salt, parsley and hot sauce to skillet. Continue stirring to toast rice.
  4. Add diced tomatoes, tomato juice and stock to skillet. Bring mixture to a boil, and reduce to a simmer. Cover and cook 50-60 minutes, until rice is tender and liquid is absorbed.
  5. Add shrimp and cook an additional 5 minutes, until shrimp is bright pink and cooked through.
  6. Serve hot jambalaya immediately, garnished with additional parsley if necessary.