An oldie but a goodie…good ole’ southern Jumbalaya.
The weather is getting a touch cooler and this is sure to warm the tummies of your family this fall.
I’m making it this weekend and using shrimp and chicken sausage!!
All ingredients in this recipe you probably have in your pantry.
Chicken broth, diced tomatoes, garlic, celery, red bell pepper, onion…and a little Tony’s…
Diced the veggies…you can use green bell pepper but we love red.
Toss in a hot pan with oil…
Saute 5 minutes until veggies are soft…
Rough chop beef smoked sausage…we used sausage from Chappell Hill, Texas…so good.
Add sausage, shrimp, uncooked rice, chicken broth, diced tomatoes with liquid and as much cajun seasoning you like. Since the kiddos were eating, I used 1 teaspoon.
Stir together, bring to a boil, reduce heat, cover and cook for 30-40 minutes….
Fast forward 30 minutes and you have the most delicious rice cooked perfectly…
And the perfect Sunday night supper. Enjoy!
Recipe found on TastyKitchen.com
⅓ cups Vegetable Oil
1 whole Onion, Chopped
3 whole Garlic Cloves, Chopped
2 whole Celery Ribs, Chopped
1 whole Green Bell Pepper, Chopped (I used red bell pepper)
2 pounds Shrimp, Peeled And Cleaned
1 pound Smoked Sausage, Cubed
2 cups Uncooked Rice
2 cups Chicken Broth
1 cup Diced Tomatoes
1 teaspoon Cajun seasoning
Salt To Taste
1 Tablespoon Fresh Parsley, Chopped
The jumbalaya was even better the next day!