Jambalaya is a dish invented in the New World by Spanish explorers hungry for their native paella. Saffron was not available, so they used more tomato to compensate for it. The spices in the andouille mirror the chorizo typically found in paella, and seafood is always a popular choice, as is chicken.
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Cuisine: not set
2 tablespoons vegetable oil plus more for shallow frying
1 pound smoked andouille sausage, halved lengthwise and c
2 teaspoons Cajun seasoning plus more for coating the shrimp
3 stalks celery diced
1 large onion diced
1 green bell pepper diced
One 14.5-ounce can whole tomatoes crushed by hand
4 teaspoons Worcestershire sauce
1 teaspoon Louisiana-style hot sauce
5 scallions white and green parts, sliced
3 cups chicken stock
1 cup basmati rice
1 pound medium shrimp peeled, deveined, tail on
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