Recipe Collection: Jambalaya

Written by Jill

This recipe is a long-loved “oldie but goodie” that my mom has made since I was a kid. I changed the recipe to make it 100% real food, loaded with nutrient-rich bone broth, tomatoes, and shrimp. We love to have this on cold, dreary winter days, as the spices warm up your whole body! Please note…I find this recipe very, very, very spicy. Granted, my spice tolerance is low, but you may want to cut the cayenne in half (or add more) to better suit your tastebuds.

Jambalaya

Ingredients:

• 1 onion, chopped
• 3 stalks of celery, diced
• 1 red or green pepper, diced
• 1 tbsp. olive oil
• 4 andouille sausages
• 20 oz. of chopped or stewed tomatoes (I use Bionaturae)
• 2 cups chicken stock
• 2 bay leaves
• 1 tsp. garlic powder
• 1 tsp. black pepper
• 1 tsp. cayenne pepper
• 1 tsp. thyme
• 1 tsp. oregano
• 1 tsp. salt
• 2 cups of cooked brown rice
• 1 lb. wild-caught shrimp, peeled and deveined

Directions:

Step 1: In a large saucepan over medium heat, mix olive oil, celery, onion, and red pepper; cook for 4 minutes.

Step 2: Add the diced sausage and cook for 4 more minutes.

Step 3: Add remaining ingredients (except rice and shrimp) and bring to a boil. Simmer on low/medium heat for 20-30 minutes.

Step 4: Add cooked rice and raw shrimp, and simmer for 5-10 minutes until shrimp is pink throughout.

Step 5: Serve warm with cornbread. Enjoy!

If you’ve ever tried or made jambalaya, what were your thoughts?