New Orleans Jambalaya
Servings 0
Ingredients
- 3 tablespoons vegetable oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- 2 cloves garlic minced
- 2 cups long-grain white rice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 14.5 ounce can diced tomatoes, undrained
- 1 pound smoked sausage diced
- 1 pound uncooked medium shrimp peeled and deveined
Instructions
- 1. Heat the oil in a large pot over medium-high heat. Add the onion, celery, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5 minutes.
- 2. Stir in the rice, thyme, oregano, paprika, and cayenne pepper. Cook, stirring, for 1 minute.
- 3. Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 15 minutes.
- 4. Stir in the smoked sausage and shrimp. Cook, stirring occasionally, until the shrimp is cooked through, about 5 minutes.
- 5. Serve hot.
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