This jambalaya recipe can be made as mild or spicy as you like. Just adjust the amount of cajun seasoning and cumin. Although this jambalaya recipe takes some time to cook, once everything is in the pot, you don't have to do too much. Serve this jambalaya with cornbread.
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- 5 slices bacon
- 1/2 cup onion (diced)
- 1/2 cup red pepper (diced)
- 1/2 cup celery (diced)
- 2 teaspoons garlic (minced)
- 1 pound mild Italian sausage (or Italian turkey sausage, sliced)
- 1 28 ounces can crushed tomatoes
- 1 14 ounces can chicken broth
- 1 cup long-grain rice
- 1/2 teaspoon cumin (ground)
- 1/4 teaspoon. to 1 tsp. cajun seasoning (adjust to your taste)
- 1/2 pound extra large shrimp (peeled and deveined, raw)
- 1/4 cup chopped spring onions (for garnish)
- Fry bacon in a large, heavy dutch oven until crisp. Remove to paper towels to drain.
- Add onions, peppers, celery and garlic to bacon drippings. Cook until onions and peppers are soft, stirring occasionally, 4-5 minutes.
- Add sausage. Brown on all sides. Add crushed tomatoes, chicken broth, rice, cumin and cajun seasoning. Let jambalaya come to a boil, then turn heat down to medium-low, and let jambalaya simmer 20 minutes or until rice is al dente (tender, but not mushy). Taste, and adjust seasonings.
- Add shrimp. Cook 5 more minutes or until shrimp is cooked through. Crumble bacon in jambalaya. Stir. Top with chopped spring onions, and serve.
Makes 6 servings of jambalaya.
|Nutritional Guidelines (per serving)|
|Total Fat||17 g|
|Saturated Fat||6 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||3 g|