Thursday, July 9, 2015

Skillet Jambalaya



There is something about New Orleans that makes me long for summer, even though both times I've visited were in the winter. Maybe it’s the ornate iron balconies, people slowly strolling down Bourbon Street, and jazz music flowing out club doors. Perhaps it’s the spicy seasonings of home-style dishes.


Jambalaya is a favorite NOLA dish I’ve made for years. The original recipe isn’t difficult, but this skillet version is even simpler since it utilizes leftover rice. (Now you have something to do with those containers of white rice that always seem to be left after every take-out Chinese meal.) Everything is cooked in the skillet, so clean-up is minimal. Best of all, the taste is…wow! 





Yield: 4
Author: Linda Ditch
Skillet Jambalaya

Skillet Jambalaya

A simple meal to let the good times roll!

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 2 stalks celery, diced
  • 1 clove garlic, minced
  • 1 14.5-ounce can petite diced tomatoes, drained
  • 1 tablespoon Creole seasoning (see recipe below)
  • 1 pound smoked sausage, sliced
  • 1/2 pound raw shrimp, peeled and deveined
  • 2 cups cooked rice

Instructions

  1. Heat the oil in a large skillet over medium heat. Add the onion, green pepper, and celery. Saute until tender and the onions are translucent. Add the garlic and cook for a bit until it becomes fragrant, about 30 seconds. Stir in the diced tomatoes and Creole seasoning. Add the smoked sausage and cook until it’s heated through. Add the shrimp and cook for 2 minutes. Then stir in the rice and continue to cook until the shrimp is cooked and the rice is warm. Serve.
  2. Almost Emeril Lagasse’s Creole Spice Mix
  3. Makes 2/3 cup
  4. 2 1/2 tablespoons paprika
  5. 2 tablespoons salt
  6. 2 tablespoons garlic powder
  7. 1 tablespoon black pepper
  8. 1 tablespoon onion powder
  9. 1 tablespoon dried oregano
  10. 1 tablespoon dried thyme
  11. 1 teaspoon cayenne pepper, or more to taste
  12. Place all of the ingredients into a bowl and stir to combine well. Store in an air-tight container. (I use a Mason jar.)

1 comment:

Valerie Harrison (bellini) said...

I must say I would love to go to New Orleans some day so you are tweaking those old wanderings with this post.