Jambalaya is a quintessential New Orleans dish. The preparations can go either in the direction of Cajun or Creole, depending on use of tomato. My version, I believe, is more in line with Creole traditions with the use of diced and cherry tomatoes. The trinity of onion, celery, and bell pepper are a required ingredient for Creole cooking, and the tomato made its entrance during Spanish occupation times. Like the Spanish Paella, the dish originated out of necessity to fill mouths during times of poverty.
This dish is relatively easy to make. Just make sure to trust the process and don’t open the lid while the rice is baking, otherwise you will let some of the needed steam escape. This recipe makes a very large batch, I forgot to account for the growth of rice! So if you aren’t expecting a dozen guests, consider making just half the recipe.
Shrimp and Andouille Sausage Jambalaya
1/2 cup bacon, chopped into small slices
2 onions, diced
4 stalks celery, or 6 stalks hearts of celery, diced
1 large, or 2 small green bell pepper, diced
4 cloves garlic, minced
1/4 cup rosemary, chopped
1 pound, about 5 links, of andouille sausage
5 oz of chorizo de Bilbao
1 12 oz beer can
2 pounds peeled, de-veined large shrimp
1 pint cherry tomatoes
2 10 oz cans of tomatoes with chilies, drained
1 bunch parsley, chopped
1 bunch parsley, stems trimmed, leaves roughly chopped
2 bunches green onion tops, chopped
2 tsp paprica
1 tsp chili pepper
hot sauce to taste
1 tsp salt and 1 1/2 tsp pepper
4 cups long grain rice
3 1/2 seafood stock (good use for leftover crawfish stock from Crawfish Étouffée)
- Preheat oven to 375 degrees.
- Fry bacon in very large Dutch oven. Drain and set aside.
- Add onions, celery, and green pepper to the pot of bacon fat. Cook, stirring occasionally until softened, about 5 minutes.
- Add garlic, 1 minute. Add rosemary and sausages. Cook another 5 minutes.
- Deglaze with the beer.
- Add bacon shrimp, tomato with chilies, cherry tomatoes, parsley, and green onions.
- Add spices and seasonings.
- Add seafood stock and rice. Cover and bake for 1 hour. It is very important not to open the lid at any time during the hour to prevent steam from escaping.
- After an hour, check to see if the rice is cooked and the liquid is absorbed.
- Turn off the oven and leave it in there for another 15-20 minutes with the lid still on.
Total time: 2 hours