Many Cajun and Creole dishes are seasoned with the so-called holy trinity--bell pepper, onion, and celery. This Creole-style jambalaya has lots of tomato in it.
Makes 6 to 8 servings
2 tablespoons vegetable oil
1 pound andouille or other spicy smoked sausage, sliced
1 large onion, diced
1 bell pepper, diced
3 celery ribs, chopped
4 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons Creole seasoning
1 (28-ounce) can crushed tomatoes, with juice
4 cups chicken broth
2 cups uncooked long-grain rice
1 pound shrimp, peeled and deveined
4 green onions, chopped
1. Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.
2. Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
3. Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.