My husband knows how to make some dang good Jambalaya. I've never been a huge fan of this dish because I don't like spicy food; therefore, I would never even dare to order this in a restaurant. He made a batch one Sunday afternoon and while it burned my mouth from the spice, the dish wasn't too bad. I asked him to make it next time with less - or no - cayenne pepper. When he did this (as well as buying a mild andouille sausage) it was out of this world! What a fantastic recipe. Please branch out of your comfort zone and try this. We put a pinch of cayenne in it so that it isn't spicy, but you still get that pepper flavor. Everything else is done as is and IT IS AWESOME! Enjoy :)
Recipe courtesy Better Homes and Gardens
Thaw and rinse shrimp, set aside. In a12-inch skillet, add oil and cook onion, celery, green pepper, and garlic over high-medium heat until tender. Stir in broth, undrained tomatoes, sausage, rice, thyme, basil, cayenne pepper, ¼ teaspoon black pepper, and bay leaf. Bring to boiling, reduce heat. Simmer, covered for 15 minutes. Stir in shrimp. Return to a boil. Simmer, covered, about 5 minutes more or until shrimp turns opaque and rice is tender. Stir in ham and heat through. Discard bay leaf.
0 Comments
Leave a Reply. |
As seen on:
Archives
June 2017
Categories
All
|