JAMBALAYA Recipe

Prepare the Ingredients

Chop the bell peppers and onion, mince the garlic, and slice the Andouille sausage.

Sauté the Vegetables and Sausage

In a large pot, heat olive oil over medium heat. Add the chopped onion, bell peppers, and minced garlic, cooking until they are soft, about 5 minutes. Add the sliced Andouille sausage and continue to sauté for another 5 minutes until browned.

Add Rice and Liquids

Stir in the long-grain rice and Cajun seasoning, cooking for 1-2 minutes. Add the canned diced tomatoes (with juices) and chicken broth, stirring well. Season with salt and black pepper to taste.

Cook the Jambalaya

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.

Add Shrimp

Once the rice is cooked, stir in the shrimp. Cover and cook for an additional 5-7 minutes, until the shrimp are pink and cooked through.

Serve

Remove from heat, fluff the jambalaya with a fork, and garnish with chopped green onions before serving.