Jambalaya Redux

Tonight I re-visited a dish I made back in January. I had a hankering for jambalaya and decided to tweak my previous recipe. The result was this revised recipe which turned out extremely tasty. The use of canned diced tomatoes and tomato paste added a sweetness to balance out the heat from the cayenne pepper while the trinity of onion, celery, and bell pepper provide a solid flavor canvas to support the smoky andouille and gentle prawns. The thyme, oregano and creole seasoning add enhanced flavors for a robust, yet well rounded dish. Of course, omit the cayenne pepper if you prefer your jambalaya not very spicy, but I love that little extra kick. Having satisfied my hankering for jambalaya while enhancing a previous recipe, I call this day a success. Make this dish and I believe you too will feel satiated and successful.

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Jambalaya

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 1

Ingredients

3 oz andouille sausage (approximately 1 sausage)
3 oz large prawns (approximately 6-7)
3 oz yellow onion, diced (approximately ½ medium onion)
2 oz celery, diced (approximately 1 large stalk)
2 oz red bell pepper, diced (approximately ½)
½ tsp garlic, minced (approximately 1 medium/large clove)
2 tsp tomato paste
1 tbsp canola oil
1 bay leaf
¼ tsp thyme
¼ tsp oregano
½ tsp creole seasoning, plus a little more (the recipe is below)
½ tsp cayenne pepper (optional)
6 oz diced tomatoes in juice (approximately ½ 14.5 oz can)
1 cup low sodium chicken broth
4 oz uncooked white rice (approximately ½ cup)
parsley and green onions for garnish

Instructions

In a medium stock pot over Medium heat, add the canola oil.
When the oil shimmers, add the sausage and cook until lightly browned on both sides, approximately 5 minutes total.
Using a slotted spoon, remove the sausage to clean bowl.
In the oil and drippings over Medium heat, add the onion, celery, and red bell pepper.
Cook for 2 -3 minutes until slightly softened but fragrant.
Add the tomato paste and garlic, cooking until fragrant and combined, approximately 90 seconds.
Add the spices and cook to combine, approximately 1 minute.
Add the diced tomatoes and bay leaf, cooking to combine, approximately 1 minute.
Add the rice and stir to combine.
Add the chicken broth and sausage, stirring to combine.
Increase the heat to Medium-High.
When the broth begins to boil gently, stir again, cover, and reduce the heat to Medium-Low.
Cook for 15 minutes covered.
Sprinkle the defrosted, peeled and deveined prawns with creole seasoning and toss to distribute.
After 15 minutes of covered cooking, add the prawns and cook covered for another 5 minutes over Medium-Low heat.
When the prawns are pink and rice has absorbed all the liquid, fluff gently and cover for 2 minutes to allow the flavors to distribute.
Serve with a garnish of parsley and green onions.

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Creole Seasoning

Prep time: 5 mins

Total time: 5 mins

Ingredients

1½ tsp salt
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp basil
½ tsp thyme
½ tsp black pepper
½ tsp white pepper
½ tsp cayenne pepper
½ tsp parsley

Instructions

Combine all the ingredients and store in a sealed jar away from heat and light.

Notes

I use an empty spice jar that has been cleaned and dried with the label removed (to avoid any confusion!)

In a medium stock pot over Medium heat, add the canola oil. When the oil shimmers, add the sausage and cook until lightly browned on both sides, approximately 5 minutes total.

Using a slotted spoon, remove the sausage to clean bowl. In the oil and drippings over Medium heat, add the onion, celery, and red bell pepper.

Cook for 2 -3 minutes until slightly softened but fragrant. Add the tomato paste and garlic, cooking until fragrant and combined, approximately 90 seconds.

Add the spices and cook to combine, approximately 1 minute.

Add the diced tomatoes and bay leaf, cooking to combine, approximately 1 minute.

Add the rice and stir to combine.

Add the chicken broth and sausage, stirring to combine.

Increase the heat to Medium-High. When the broth begins to boil gently, stir again, cover, and reduce the heat to Medium-Low. Cook for 15 minutes covered. Sprinkle the defrosted, peeled and deveined prawns with creole seasoning and toss to distribute. After 15 minutes of covered cooking, add the prawns and cook covered for another 5 minutes over Medium-Low heat.

When the prawns are pink and rice has absorbed all the liquid, fluff gently and cover for 2 minutes to allow the flavors to distribute. Serve with a garnish of parsley and green onions.