Tuesday, February 26, 2013


Jambalaya is one of those yummy, stick-to-your-ribs kind of meals, that is quick and easy to throw together.  I love how colorful and flavorful it is!

Here is how I make mine:
Start with a pound of frozen shrimp, peeled and devained.

Thaw the shrimp quickly by spraying it with water.  Once it is thawed, pull off all of the cute little tails.
Then heat a large skillet over med-high heat, and get ready to prep your veggies.

Chop 1-1/2 cups of celery, 1 medium onion and one sweet bell pepper ( I used an orange one here).
Oil your hot skillet with a couple of tablespoons of extra virgin olive oil and toss your veggies in.
Cook until the veggies are tender.
While those are going, chop 3 cloves of garlic.
When the other veggies are tender, toss the garlic into the skillet, the stir in 2 cups of chicken broth, one 14.5 oz. can of tomatoes.  Cut 8 oz. of kielbasa sausage into 1/2 inch slices and toss those into the skillet along with 3/4 cup uncooked long grain rice.
Next, you will need to toss in your spices.
You will add 1 bay leaf, 1 tsp of Italian seasoning blend, 1/2 tsp of thyme and 1/4 tsp of red pepper flakes.
Stir everything together and bring to boiling.
Reduce heat, and simmer with the skillet covered for 15 minutes.
Next, you add the shrimp.
Stir the shrimp and allow it to simmer until they are warmed through.
Then, enjoy!

I like to serve jambalaya with spicy corn on the cob.
(Slather the corn with butter, then season with a sprinkle of salt and chili powder.)

Here is my list of ingredients:
1 lb. of frozen peeled and deveined shrimp
1 med. onion, chopped
1-1/2 celery, chopped
1 sweet bell pepper, chopped
3 cloves of garlic, chopped
2 tbs of extra virgin olive oil
2 cups of chicken broth
1  14oz can of diced tomatoes, undrained
8 oz. of kielbasa sausage, cut into 1/2 inch slices
3/4 cup of long grain rice
1/2 tsp of thyme
1 tsp of Italian seasoning
1/4 tsp of red pepper flakes
1 bay leaf

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