thenextmile

Last night with the cornbread I made some Jambalaya.  I based it off a recipe I’ve used before, but made some additions.  We like things a little spicier, so I added extra hot sauce, and I also used more veggies than the original recipe.  Sometime I’d like to put some chicken thighs in it as well.

Enjoy!

• 1  tablespoon  olive oil
• 1  cup  chopped onion
• 2 bell peppers, chopped
• 1 1/2 cups frozen okra
• 1  tablespoon  minced garlic
• 10  ounces  smoked  andouille sausage, sliced
• 1  cup  uncooked long-grain white rice
• 1  teaspoon  paprika
• 1  teaspoon  freshly ground black pepper
• 1  teaspoon  dried oregano
• 1/2  teaspoon  onion powder
• 1/2  teaspoon  dried thyme
• 1/4  teaspoon  garlic salt
• 1  bay leaf
• 2  cups  fat-free, less-sodium chicken broth
• 3/4  cup  water
• 1  tablespoon  tomato paste
• 1 1/2   teaspoons  hot pepper sauce
• 1  (14.5-ounce) can no salt-added diced tomatoes, undrained
• 1/2  pound  peeled and deveined medium shrimp
• 2  tablespoons  chopped fresh parsley

Preparation

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, okra, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.

Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

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