With Bayou Blend Seasoning
2 - 4 tbsp Bayou Blend Seasoning
2 tbsp olive oil
1 1/2 pounds andouille sausage, sliced diagonally 1/2 inch thick
2 tbsp unsalted butter
1 1/2 cups yellow onion, chopped
2 red bell peppers, seeded and large-diced
2 cups celery (3 stalks), chopped
1 (28 oz) can whole peeled tomatoes (San Marzano), crushed by hand
2 jalapeno peppers, seeded and finely chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 cup dry white wine, such as Pinot Grigio
5 cups chicken stock
3 cups extra-long grain white rice
1 pound (16-20) shrimp, tails on, peeled, and deveined
1/2 cup flat leaf parsley, chopped
1/2 cup scallions, sliced (white and green parts)
1/4 cup freshly squeezed lemon juice
Brown rice (optional)
Salt and pepper to taste
Season the shrimp with Bayou Blend Seasoning and set aside.
In a large Dutch oven, heat the olive oil over medium heat. Add the sausage and cook for 8-10 minutes, turning occasionally, until browned. Use a slotted spoon to transfer the sausage to a bowl.
In the same pot, add the butter and melt it. Add the onions, bell peppers, celery, 1 tbsp salt, and a little pepper, and cook over medium heat for 10 minutes, stirring occasionally, until the onions are translucent.
Add the crushed tomatoes, jalapeño peppers, garlic, tomato paste, and 4 heavy pinches of Bayou Blend Seasoning. Cook for another 2 minutes, stirring constantly.
Pour in the white wine, and use a wooden spoon to scrape up the browned bits on the bottom of the pot.
Add the chicken stock, rice, and sausage to the pot. Stir the pot so the rice does not stick, and bring it to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
After 20 minutes, stir in the seasoned shrimp, cover the pot, and simmer for another 5 minutes until the shrimp are fully cooked.
Remove the pot from the heat, and stir in the parsley, scallions, and lemon juice.
Cover the pot, and let it sit for 10-15 minutes to allow the rice to absorb the liquid and become tender.
Serve the jambalaya hot with brown rice (optional) and enjoy!
Cornbread: Cornbread is a classic side dish that pairs perfectly with jambalaya. Its sweetness and crumbly texture complement the spiciness of the jambalaya.
Collard Greens: Collard greens are a great side dish to balance out the spiciness of the jambalaya. They're also a good source of vitamins and minerals.
Coleslaw: Coleslaw is a refreshing and crunchy side dish that complements the spiciness of the jambalaya. It's also easy to make and can be customized with different ingredients and dressings.
Crush the canned tomatoes by hand for a chunkier texture.
Use a wooden spoon to scrape up the browned bits on the bottom of the pot when adding the white wine. This will add depth of flavor to the dish.
Be sure to stir the pot occasionally when cooking the rice to prevent it from sticking to the bottom.
Letting the jambalaya sit for 10-15 minutes after cooking allows the flavors to meld together and makes for a more cohesive dish.