winter meals are meant to warm the soul. louisiana jambalaya is the perfect winter grub because it has everything you need: seafood, spice, sausage, and warmth. all in one big pot o’ love.
this is the second guest appearance from the infamous one-pot-wonder adam, but this time its more louisiana bayou than southern fare.
just as delicious as his chicken and dumplings, adam’s jambalaya is a party favorite and crowd pleaser. take this to your next potluck.
adam’s seafood and sausage jambalaya
- 3 andouille sausages, sliced in 1/4 inch pieces
- 2 lb. raw shrimp, cleaned & peeled
- 1/2 lb. bacon, sliced into 1/4 inch pieces
- 1 onion, diced
- 3 stalks celery, diced
- 1 green bell pepper, diced
- 3 bay leaves
- 1 Tbsp Old Bay seasoning
- 2 Tbsp. garlic, diced
- 3 Tbsp. olive oil
- 2 cans diced tomatoes
- 2 tsp. cayenne pepper
- 2 c. chicken stock
- 1 c. rice
add a little bit of olive oil to a large pot on medium/high heat. add bacon and cook til lightly browned and crisp.
add onion, green peppers, and celery. cook for 5 minutes. add the garlic and cook an additional 2 minutes. add salt & pepper, cayenne, and Old Bay.
add the sausage and cook until lightly browned, or 5 minutes.
add the stock, bay leaves, canned tomatoes. (make sure there is enough liquid to cover all the ingredients). bring the mixture back to a boil. simmer for 15 minutes, covered.
[stirring in the rice]
stir in the rice. turn the heat down and let it simmer for 20 minutes covered, until the rice is cooked.
lastly, add the shrimp. cook for another 5 minutes until the shrimp are cooked through.
[before adding shrimp]
[… grab a beer & enjoy the LSU/Saints game]
adam’s last word:
- throw in a beer for flavor. mix it in with all the other liquids.
- geaux saints. geaux tigers.
- commence nomage.
[the man himself]