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Spicy Jambalaya

This dish is filling, spicy and full of cayenne flavor…oh yeah!
Spicy Jambalaya by Nutmeg Nanny

Oops. I meant to post this yesterday but I must have forgot somewhere between watching Maury Povich and Judge Judy. This happens a lot. I have the best of intentions and whoosh, I forget. Well, better late than never….right?

Now, I say this jambalaya is spicy but then again I’m not one of those crazy “I love everything hot hot hot hot” people.  I added some cayenne pepper and made sure to buy extra spicy andouille sausage so to me, this was spicy.

I had never made jambalaya before so I was nervous it wouldn’t turn out right. I tend to have an aversion to meals made with rice because I have had bad luck with them in the past. There is just something about rice I cannot seem to get right. However, this time I think I got it right. The jambalaya was flavorful, meaty and most importantly the rice was cooked perfectly.  Another great thing about this meal is that it was made in one pan and made the house smell amazing.

Enjoy!

Spicy Jambalaya by Nutmeg Nanny

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Spicy Jambalaya

Ingredients:

1 tablespoon olive oil
1 large onion, diced
2 minced cloves garlic
1 large green bell pepper, cored, seeded and diced
2 celery stalks, diced
3 tablespoons flat leaf parsley, minced
3 extra spicy andouille sausage links, cut in slices
4 boneless skinless chicken thighs, chopped
1 large bay leaf
1-1/2 teaspoon cayenne pepper (Start with less and add more if desired)
1 can (28 oz) diced tomatoes
1 3/4 cup chicken stock
3/4 cup brown rice, uncooked
1-1/2 pounds medium shrimp, peeled and deveined

Source: Epicurious

Directions:

Add oil to a large nonstick saucepan.

Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent.

Add parsley, sausage, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes.

Add tomatoes (with juice), and chicken stock. Gently simmer, uncovered, stirring occasionally, about 5 minutes.

Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid.

Stir in shrimp and cook 5 minutes more until shrimp is pink. Remove bay leaf. Season to taste with cayenne pepper and salt.

Note: The recipe will turn out delicious even if you are a not a fan of shrimp. Simply take it out of the recipe and add in more chicken or spicy sausage.

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Chocolate Covered Marzipan Hearts | Nutmeg Nanny

Thursday 24th of February 2011

[...] One Year Ago: Spicy Jambalaya [...]

Kitchen Butterfly

Tuesday 23rd of February 2010

I've never actually tried a Jambalaya. I love the sound of the shrimp in the recipe!

Cakelaw

Sunday 21st of February 2010

OMG - this looks amazing! Would love this dish.

Jen @ My Kitchen Addiction

Thursday 18th of February 2010

Yum!! I made jumbalaya a long time ago, right after I started my blog. This is making me think I need to go back and give it another try!

Anh

Thursday 18th of February 2010

Simple and delicious. My kind of dinner :)

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