Easy Jambalaya
Ingredients
One onion, diced
1 green pepper, seeded and diced
1/2 yellow (or red) pepper, seeded and diced
3 stalks celery, diced
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 teaspoon dried oregano
1 13-ounce andouille sausage, sliced
2 tablespoons tomato paste
2 cups chicken stock
1 15-ounce can diced tomatoes
8 ounces frozen okra
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 cup rice
1 pound medium shrimp, peeled
2 green onions, thinly sliced
1/4 cup chopped fresh parsley
Heat oil in a Dutch oven over medium heat. Add onion, celery, and peppers, and season with salt and pepper. Cook until soft, about five minutes.
Stir in sausage, garlic, oregano and thyme, and tomato paste, and cook until fragrant, about another minute.
Reduce heat to medium low, cover, and cook until the rice is tender and the liquid is almost absorbed, about twenty minutes. Add the shrimp and cook until pink, three to five minutes. Stir in green onions and parsley before serving.
Serve with a salad and a glass of wine and enjoy!
Readers: Do you have a favorite food from the south?
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Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha-nominated and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.
My mother used to make jambalaya, but hers was much simpler.
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