I almost couldn’t get enough of this. Let’s just say that there weren’t any leftovers, even though, technically, this was more serving sizes than my family. I have to get better with portion control. When you eat something so delicious, portion control is sooooo hard.
My husband loves jambalaya and I don’t make it too often. Mainly because the sausage isn’t exactly what I like to eat on a regular basis. Every once in a while, I’m fine with it. I healthified it with a lot of veggies and slow cooking brown rice. It’s perfect. Just a tad spicy, but more spice can always be added for those of you that like a lot of spice.
I like to keep things classic. I see no reason to switch things up if you don’t have to. Classic is always in style.
Green peppers, onions, celery, jalapeño, garlic and tomatoes are the base. Add in the creole seasoning, bay leaves, Worcestershire sauce and hot sauce and you have yourself a delicious palette for just about anything.
The proteins are up to you. One pound of chicken, smoked sausage, andouille sausage, or shrimp or a combo of any of those would be amazing. Andouille sausage is a little on the spicy side, so if you have little ones or you are just not a spicy hot person, stick to a smoked sausage.
Make it your own – enjoy!
- 2 Tablespoons canola oil
- 1 cup green bell pepper, diced
- ½ cup white or yellow onion, diced
- ½ cup celery, diced
- 1 small jalapeño, diced - membranes and seeds removed
- 2 cloves garlic, minced
- 2 tomatoes, diced - about ¾ cup
- 2 Tablespoons Worcestershire sauce
- 1 T creole or cajun seasoning
- 1 cup slow cooking brown rice (not quick cooking rice)
- 2.5 cups stock (vegetable or chicken)
- 13-16 oz of cooked smoked sausage or andouille sausage
- a few dashes of hot sauce
- In a large pan, skillet or dutch oven, add canola oil over medium heat
- Add bell pepper, onion, celery, jalapeño and saute for 5-7 minutes
- Add garlic and tomatoes and saute for an additional 1-2 minutes
- Add the remaining ingredients
- Stir, cover and reduce heat to simmer
- Simmer for 45 minutes, stirring occasionally
- Taste and add more hot sauce if needed
If using shrimp - add uncooked shrimp directly to the hot rice at the end, they will cook in the dish