Halloween eve jambalaya

0 likes 0 comments Recipe by Courtney Glantz

Halloween Eve Jambalaya of Courtney Glantz - Recipefy

1 TBS olive oil
1 large onion, diced
1 red pepper, diced
1 green pepper, diced
3 stalks celery, diced
2 cloves garlic, minced
1/2 tsp salt, plus more to taste
1/4 tsp pepper, plus more to taste
1 tsp paprika
1/2 tsp dried oregano
1 hearty stem of fresh thyme
1 fresh bay leaf
1/4 tsp cayenne pepper
1 TBS tomato paste
6 ounces smoked sausage (turkey/chicken/pork - whatever you want)
2-1/2 cups chicken stock
1 14 ounce can diced tomatoes with juices
1 cup uncooked brown rice (if doubling, use 2.5 cups)
1 lbs peeled and deveined shrimp
1 cup peas
hot pepper sauce, for serving

1. Heat the oil in a large dutch oven over medium high heat. Add the onion, peppers, and celery and saute until they begin to soften, about 8 minutes. Add in the garlic towards the end. Mix the rest of the ingredients, up until the tomatoes. Salt to taste. Bring to a boil then stir in the rice. Cover and reduce heat and simmer for about 20 minutes or until the rice is done and most of the liquid is absorbed. (Note - if you are doubling the recipe this part will take longer, I'd check after 30 min or so).

2. Add the shrimp and peas and cook covered for another 5 minutes.

3. Scoop into deep bowls and top with hot sauced if desired.

main courses, jambalaya January 22, 2016 00:00

Author a-life-from-scratch.com

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Courtney Glantz
“I’m married and a mom of two boys. You’ll often find me in the woods collecting sticks, or chasing them around on their motorcycles in the yard. I’m obsessed with all things food and frequently write about it on my blog, A-Life-From-Scratch.com. ”
United States