Could there be a better comfort dish on a cold autumn evening than jambalaya?  This most appealing one pot meal with bold southern flavors is chockful of sausage, shrimp, chicken and rice.  It will fill your kitchen with mouth watering smells and since it can be multiplied with ease, it can fill the bellies of lucky guests with New Orleans deliciousness.  This is a recipe for a great “red” version, as it uses tomatoes.  Saute the onions, celery and peppers in the sausage drippings for rich flavor.

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Jambalaya

This delicious one pot meal with rich and deep southern flavors will become a favorite.

Servings

servings

Ingredients

• 1 lb. andouille sausage sliced
• 2 tbsp. olive oil
• 2 cups onion diced
• 1 cup celery diced
• 1 red pepper diced
• 5 garlic cloves minced
• 2 bay leaves
• 1 1/2 tsp. dried thyme
• 1 1/2 tsp. oregano
• 2 1/2 tsp. Creole seasoning
• 28 oz. can diced tomatoes drained
• 3 cups chicken broth
• 1/2 cup red wine
• 1 tbsp. Worchestershire sauce
• 2 cups long grain white rice uncooked
• 2 cups cooked chicken cut into bite sized peices
• 1 lb. medium shrimp peeled, deveined
• 1/2 cup parsley chopped

Servings servings Ingredients 1 lb. andouille sausage sliced 2 tbsp. olive oil 2 cups onion diced 1 cup celery diced 1 red pepper diced 5 garlic cloves minced 2 bay leaves 1 1/2 tsp. dried thyme 1 1/2 tsp. oregano 2 1/2 tsp. Creole seasoning 28 oz. can diced tomatoes drained 3 cups chicken broth 1/2 cup red wine 1 tbsp. Worchestershire sauce 2 cups long grain white rice uncooked 2 cups cooked chicken cut into bite sized peices 1 lb. medium shrimp peeled, deveined 1/2 cup parsley chopped

Instructions

1. Heat oil in large Dutch oven. Add sausage and cook over medium heat until browned. Remove sausage with slotted spoon.
2. Add diced onion, peppers, celery and garlic to oil in pan and saute for about five minutes or until tender. Add bay leaves, thyme, oregano and Creole seasonings and cook until vegetables are beginning to brown.
3. Add tomatoes, rice, broth, wine and Worcestershire sauce and bring to a boil.
4. Reduce heat, add sausage and chicken, cover pot and simmer for about twenty minutes or until rice is tender.
5. Add in shrimp and cook for about five minutes or just until shrimp is beginning to turn pink. Stir in parsley and serve.