Try This Skillet Jambalaya Recipe for a Mardi Gras Meal
Feb 08, 2018 04:50PM
By Linda Ditch
This time of year brings with it cravings for New Orleans-style food. Maybe it’s a longing for the heat of the city, which conjures images of ornate iron balconies, people strolling down Bourbon Street, and jazz flowing from club doors into the thick, humid air. Perhaps it’s the spicy seasonings of home-style dishes that can warm the soul this time of year.
Everything is cooked in the skillet, so clean up is minimal. Best of all, the taste is . . . wow!
- 2 Tbsp olive oil
- 1 medium onion, diced
- 1 green pepper, diced
- 2 stalks celery, diced
- 1 clove garlic, minced
- 1 (14.5-oz) can petite-diced tomatoes, drained
- 1 Tbsp Creole seasoning (see recipe below)
- 1 lb smoked sausage, sliced
- 1/2 lb raw shrimp, peeled and deveined
- 2 cups cooked rice
- Heat the oil in a large skillet over medium heat. Add the onion, green pepper, and celery. Sauté until tender and the onions are translucent. Add the garlic and cook just 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. Then add the shrimp and cook for 2 minutes.
- Stir in the rice and continue to cook until the rice is warm. Serve.
- 2 1/2 Tbsp paprika
- 2 Tbsp salt
- 2 Tbsp garlic powder
- 1 Tbsp black pepper
- 1 Tbsp onion powder
- 1 Tbsp dried oregano
- 1 Tbsp dried thyme
- 1 tsp cayenne pepper, or more to taste