Real Cajun Jambalaya

Name: Real Cajun Jambalaya
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 medium yellow onions chopped finely; 1 medium green bell pepper chopped finely; 3 unit sticks of celery chopped finely; 1 unit round of garlic chopped finely; 2 tablespoons of Tony Chachere’s seasoning (or any Cajun seasoning); 1 pound of medium shrimp peeled; 2 pounds of smoked sausage sliced in ¼ inch slices; ¼ tablespoon of sugar; ½ cup of vegetable oil; 4 cups of long-grain rice; 6 cups of water

Real Cajun Jambalaya from the Recidemia collection

vegetarianvegangluten-freedairy-freenut-free

Prep15 min

Cook45 min

Total60 min

Servings4

Difficultyintermediate

Ingredients

yellow onions chopped finely
4 medium
green bell pepper chopped finely
1 medium
sticks of celery chopped finely
3 unit
round of garlic chopped finely
1 unit
of Tony Chachere’s seasoning (or any Cajun seasoning)
2 tablespoons
of medium shrimp peeled
1 pound
of smoked sausage sliced in ¼ inch slices
2 pounds
of sugar
¼ tablespoon
of vegetable oil
½ cup
of long-grain rice
4 cups
of water
6 cups

Method

Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the chopped onions, bell pepper, and celery (the holy trinity), and cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent.

Stir in the finely chopped garlic and cook for 1 minute until fragrant. Add the smoked sausage slices and cook for 3-4 minutes, stirring frequently, until the sausage begins to brown and render its fat into the pot.

4 minutes

Sprinkle the Cajun seasoning and sugar over the mixture and stir well to coat all ingredients evenly. Cook for 1 minute to allow the spices to bloom.

1 minutes

Add the peeled shrimp to the pot and cook for 2-3 minutes, stirring gently, until they just begin to turn pink (they will finish cooking later).

3 minutes

Pour in the long-grain rice and stir continuously for 2-3 minutes to coat the grains with the oil and incorporate them into the aromatic base.

3 minutes

Add the water and stir once to combine. Bring to a boil, then reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.

20 minutes

Remove from heat and let the jambalaya rest, covered, for 5 minutes to allow any remaining liquid to be absorbed. Fluff the rice gently with a fork, breaking up any clumps, and adjust seasoning to taste.

Serve hot in wide bowls, ensuring each portion contains a balanced mix of rice, sausage, shrimp, and vegetables.

Real Cajun Jambalaya

Ingredients

Method

What Makes This Variant Distinct

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