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.

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

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/