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Cindy’s Jambalaya

Make Cindy’s Classic Jambalaya! This easy one-pot recipe features smoked sausage, shrimp, the “holy trinity” vegetables, rice, and Cajun seasoning.

Ingredients

Scale

Here’s the complete list of ingredients, with precise measurements:

  • 1 tablespoon olive oil
  • ½ pound smoked sausage (such as Conecuh), cut into 1/4-inch thick slices
  • 1 large onion, chopped
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • Salt to taste
  • ½ teaspoon Cajun seasoning, or to taste (This seems low for 1 cup rice/1lb shrimp; typical might be 1–2 tsp. Advise user to adjust based on seasoning blend’s potency).
  • 1 cup uncooked white rice (long-grain preferred)
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 tablespoon minced garlic (about 3 large cloves)
  • 2 cups chicken broth
  • 3 bay leaves
  • ¼ teaspoon dried thyme leaves
  • 1 pound peeled and deveined medium shrimp (30-40 per pound)
  • (Optional Garnish: Sliced green onions or chopped fresh parsley)

These quantities yield approximately 8 servings according to the recipe.

 

 

Have all vegetables chopped and sausage sliced before starting

Instructions

Let’s cook up Cindy’s classic Jambalaya:

1. Sauté Sausage and the “Holy Trinity”:

  • Heat the 1 tablespoon of olive oil in a Dutch oven or large, heavy-bottomed pot over medium heat.
  • Add the sliced smoked sausage and cook for about 2 minutes, stirring occasionally, just to render a little fat and lightly brown it.
  • Add the chopped onion, chopped green bell pepper, and chopped celery to the pot with the sausage.
  • Season the vegetables with salt to taste and the ½ teaspoon (or more) of Cajun seasoning. Cook and stir frequently until the vegetables are softened, about 6 to 8 minutes.

2. Add Rice, Aromatics, and Liquids:

  • Stir the 1 cup of uncooked white rice into the sausage and vegetable mixture. Cook for about 1 minute, stirring, to lightly toast the rice.
  • Add the undrained diced tomatoes, minced garlic, chicken broth, bay leaves, and dried thyme leaves to the pot. Stir everything together well to combine.

3. Simmer the Rice:

  • Increase the heat to medium-high and bring the mixture to a gentle simmer.
  • Once simmering, reduce the heat to medium-low (or low, enough to maintain a very gentle simmer), cover the pot tightly with a lid, and let it simmer for 20 minutes. Avoid lifting the lid during this time to allow the rice to steam properly.

4. Add and Cook Shrimp:

  • After 20 minutes, remove the lid. The rice should have absorbed most of the liquid and be nearly tender.
  • Stir in the peeled and deveined shrimp gently.
  • Cook, uncovered, over medium-low heat, stirring occasionally, until the shrimp turn pink, curl, and are opaque and cooked through. This usually takes about 5 to 10 minutes, depending on the size of the shrimp. Do not overcook the shrimp.

5. Rest and Serve:

  • Remove the pot from the heat. Let the Jambalaya stand, covered or uncovered, for about 5 minutes to allow the flavors to meld further and any remaining liquid to be absorbed by the rice.
  • Before serving, find and discard the bay leaves.
  • Serve Cindy’s Jambalaya hot, garnished with sliced green onions or fresh parsley if desired.

The aroma of this simmering Jambalaya is truly wonderful

Find it online: https://cookupjoy.com/cindys-jambalaya/