Welcome back to Island Vibe Cooking! Today we're going to dive into the rich flavors of Louisiana with a homemade Cajun Jambalaya that's both easy to make and packed with a punch of spices and savory goodness. This dish is perfect for a family dinner or to impress your friends at a potluck. Follow this step-by-step recipe for an extremely flavorful jambalaya that is sure to be a crowd-pleaser.
Ingredients:
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- Cajun seasoning, to taste
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes
- 1 lb Cajun Andouille sausage, sliced
- 1 lb large shrimp, cleaned and deveined
- 2 cups long grain jasmine rice
- 1 tablespoon Creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1 teaspoon paprika
- 4 cups chicken broth
- 2 tablespoons olive oil
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Equipment: Saucepan, Wooden Spoon, Measuring Cups and Spoons
Servings: 4-6 people
Instructions:
1. Begin by seasoning the shrimp with Cajun seasoning. Mix it well to ensure the shrimp are evenly coated, then set aside.
2. In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the sliced Andouille sausage and sauté until each side is golden brown. Remove the sausage from the pan and set aside.
3. In the same pan, add the chopped green bell pepper, celery, and onion. Sauté the vegetables until they soften, stirring occasionally.
4. Add the minced garlic to the softened vegetables, ensuring not to burn the garlic. Stir until fragrant.
5. Stir in the tomato paste and cook for 1-2 minutes, then mix in the diced tomatoes. Continue cooking for another 2-3 minutes while stirring.
6. Season the vegetable mixture with Creole seasoning, garlic powder, oregano, basil, thyme, ground black pepper, bay leaves, and paprika. Stir well to combine.
7. Pour in the chicken broth and bring the mixture to a simmer. Return the Andouille sausage to the saucepan.
8. Add the rinsed jasmine rice to the pan and stir to distribute it evenly. Cover and let it cook for about 10 minutes until the rice absorbs most of the liquid.
9. Gently fold in the seasoned shrimp and cover the saucepan. Cook for an additional 10 minutes or until the rice is tender and the shrimp are pink and cooked through.
10. Once the dish is cooked to your liking (more liquid for a wetter jambalaya or less covered cooking for a drier one), your Cajun Jambalaya is ready to serve.
Cooking Tips:
- Adjust the level of Cajun seasoning to control the heat and spice to your preference.
- Make sure to rinse the rice to remove excess starch and prevent clumping.
- You can add chicken, red bell peppers, or other vegetables to this jambalaya to suit your taste.
This recipe is inspired by the wonderful flavors and cooking expertise of Island Vibe Cooking. Visit their YouTube channel for more delectable recipes: https://www.youtube.com/@IslandVibeCooking
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