I learned how to make jambalaya from an aunt probably about a year ago. One thing I like about it: you can easily substitute different meat and vegetables. The general guideline is two protein sources. Try chicken, ham or ground turkey if you haven’t got the ones I’ve mentioned below.
We had jambalaya today for dinner and I wondered why I don’t make it more often.
Here’s this evening’s version.
1 pound bulk sausage
1/2 pound frozen cooked shrimp
1 1/2 cups uncooked long grain rice
1 onion chopped
2 stalks of celery chopped
1/2 green pepper chopped
2-3 cloves garlic diced finely
14.5 oz can diced tomatoes
8 oz can tomato sauce
about 1 cup water
1/4 teaspoon dry ground mustard
1 bay leaf
1/4 teaspoon cayenne pepper (or more)
black pepper and salt to taste
Fry the sausage with the onion, celery, garlic, and green pepper. Add the tomatoes, tomato sauce, water and spices. Simmer until vegetables are tender. In a separate saucepan, cook the rice according to package directions. When the sauce is done, add the frozen shrimp to the sauce, bring to a boil and then simmer for about five minutes. Stir in the cooked rice and enjoy.