Easy Jambalaya
Say goodbye to the box and hello to one pot scratch made Jambalaya!
Ingredients
- 2 TBS unsalted butter
- 1 smoked sausage, cut into slices diagonally
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- ½ cup red onion, chopped
- 2 cloves garlic, smashed and chopped
- 1 cup long grain rice
- 1 cup crushed tomato sauce
- 2 TBS Creole Seasoning
- Couple dashes hot sauce, I used Louisiana Hot Sauce
- 1 tsp Worcestershire Sauce
- 1⅔ cup chicken stock
- 1 bay leaf
- salt & ground pepper, if needed
Instructions
- Begin by melting the butter in a large saucepan on medium heat.
- Add the smoked sausage and allow the sausage to brown.
- Now add the celery, pepper and onion (i.e. mirepoix) to the sausage and cook for a few minutes.
- Once the onions become slightly translucent, add the garlic.
- When the aroma of garlic fills the kitchen, add the rice and allow the rice to brown a bit.
- Add the tomato sauce and stir together with the mixture.
- Now add the Creole seasoning, hot sauce, and Worcestershire sauce and stir together with the sausage, mirepoix and rice.
- Add the chicken stock and the bay leaf and bring the mixture to a light boil. Then reduce the heat to low, cover and simmer until the rice is almost fully tender, about 20 - 25 minutes.
- Remove the cover at the 20 minute mark and see whether you need any additional stock and the texture of your rice. Also taste the rice and adjust the flavors as needed (i.e more hot sauce for heat or salt to enhance the flavors). Finish cooking the Jambalaya and don't forget to discard the bay leaf.
- Serve warm and cheers 🍻!
