My husband and I have a tradition of making Jambalaya on Super Bowl Sunday and we have become quite superstitious about it. It is that time of year again and we are looking forward to it. This recipe is so easy. I have done it in a skillet, a crock pot and a dutch oven and this easy recipe comes out great in all of them. Everyone is always very impressed when I make this meal, but it is quite simple and cheap to make it. Do not be intimidated by it and give it a shot. We all know I like food allergy friendly recipes and once again this simple recipe is easily adaptable for food allergies. You can add chicken and take out the shrimp if you have a shellfish allergy. It will still be great.
It’s not whether you get knocked down, it’s whether you get up. – Vince Lombardi
Jambalaya Recipe
Ingredients
- 1 Onion Large, chopped
- 1 Green bell pepper Chopped
- 3 Celery Stalks Chopped
- 2 Garlic Cloves Chopped fine
- 1 15 oz. can Diced Tomatoes No salt, undrained
- 1.5 cups Smoked Sausage Fully cooked and chopped (Andouille or Chorizo)
- ½ tsp. Dried Thyme Flakes
- 1 Tbsp. Parsley Or 1/2 tbsp. dried parsley flakes
- ½ tsp. Salt
- ¼ tsp. Pepper
- ¼ tsp. Hot Sauce (red pepper based) Or more if you like it
- 1 lb. Shrimp Uncooked, peeled, non-frozen and de-veined
Instructions
- Saute the sausage in a large cast iron skillet or heavy pot on medium heat. Once browned remove the sausage and set aside. Add the onions, peppers and celery to the pot, saute for 2 minutes and add garlic. Saute for another minute. Add the remaining ingredients, except for the shrimp. Bring to a boil, then reduce heat and let simmer for 30 minutes. Add the shrimp and cook until pink and curled up.
- (Even works great in the crock pot, just throw everything in and cook on low for 4-6 hours and add the shrimp in cook for another 20 minutes). Additions: Can substitute chicken for shrimp if you want. OkraAllergy information: Contains Shrimp. Nut Free, Peanut Free (depending on the sausage you use, so double check), egg free and dairy free.
- Serve over white rice with a side of corn bread.