Vallery Lomas’ Jambalaya Recipe
Like most creole dishes, this jambalaya contains the “holy trinity”--onion, celery, and bell pepper. The andouille sausage and creole seasoning add a distinct Louisiana flavor.
2 tablespoons extra virgin olive oil
8 ounces andouille sausage, diced
1 yellow onion, diced
2 celery stalks, thinly sliced
1 green bell pepper, diced
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon creole or cajun seasoning blend
1 teaspoon dried thyme
3/4 teaspoon dried oregano
1 teaspoon sweet paprika
½ teaspoon kosher salt
½ teaspoon black pepper
1 1/2 cups long grain white rice
4 cups chicken stock
15-ounce can diced tomatoes
1 pound raw shrimp, peeled and deveined
1 tablespoon hot sauce
2 tablespoons chopped green onions
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the sausage and cook for 5 to 7 minutes until golden brown. Remove to a paper towel-lined plate using a slotted spoon.
3. Add the onion, celery and green pepper and sauté until softened, 5-7 minutes.
4. Stir in the garlic, tomato paste, creole/cajun seasoning, thyme, oregano, paprika, salt and pepper and cook until fragrant, about 1 minute.
5. Add the rice and stir to coat in the spices for another minute or so.
6. Deglaze the pan with chicken stock and add the diced tomatoes. Bring to a boil over medium-high heat then reduce to a simmer. Allow to simmer partially covered for 20 minutes, stirring occasionally, until the rice is tender and cooked through and jambalaya has thickened. Add up to a cup of water as necessary if the pot becomes too dry. Season with additional salt and pepper if necessary.
7. During the last five minutes of cooking, add the shrimp and stir to combine. Place the lid back on top of the Dutch oven and allow the shrimp to just cook through.
8. Once the shrimp are cooked, add the sausage back to the pot and stir to combine. Serve garnished with hot sauce and green onions.