Cindy's Jambalaya

Name: Cindy's Jambalaya
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Cajun, Creole
Ingredients: 3 bay leaves; 1 teaspoons Cajun seasoning, or to taste; 411 grams diced tomatoes with juice; 237 milliliters chopped celery; 473 milliliters chicken broth; 1 Tbsp minced garlic; 237 milliliters chopped green bell pepper; 1 Tbsp olive oil; 1 large onion, chopped; 8 servings salt to taste; 454 grams peeled and deveined medium shrimp (30-40 per pound); 227 grams smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices; 0 teaspoons dried thyme leaves; 237 milliliters uncooked white rice

Cindy's Jambalay Head to the store and pick up shrimp, cajun seasoning, canned tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes.

Ingredients you will need

Olive Oil

Sausage

Equipment you will use

Dutch Oven

Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.

Ingredients you will need

Tomatoes In Juice