Terrence’s Mom’s Jambalaya

Ingredients

• 1 Onion (diced)
• 2 Celery stalks (diced)
• 1 Green bell pepper (diced)
• 2 Garlic (2–3 cloves, minced)
• 14 oz Diced tomatoes (14 oz can)
• 2 Bay leaves
• 2 Thyme sprigs
• 1 lb Shrimp (peeled, deveined, and tail-off)
• 1 lb Sausage (cut into half moons)
• 1 cup Rice
• 2 cups Chicken or shrimp stock (use either chicken stock or shrimp stock)
• Kosher salt (to taste)
• Black pepper (to taste)
• Cayenne (amount not specified)
• Red pepper flakes (amount not specified)
• Olive oil (a little, for browning the sausage)

Steps

1. 1

   Dice the onion, celery, and green bell pepper.

2. 2

   Cut the sausage into half moons.

3. 3

   Heat a large pot over medium heat. Add a little olive oil, then brown the sausage.

4. 4

   Add the diced onion, celery, and bell pepper. Season with kosher salt and black pepper, and cook for 5 minutes.

5. 5

   Mince the garlic and add it to the pot. Cook until fragrant.

6. 6

   Add the diced tomatoes, bay leaves, and thyme. Cook for 5 minutes.

7. 7

   Stir in the rice and chicken or shrimp stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25 minutes.

8. 8

   Add the shrimp and cook for an additional 5 minutes.

9. 9

   Let the jambalaya sit for 5 minutes before serving.

Notes

The source lists cayenne and red pepper flakes but does not specify quantities or when to add them. It also does not specify the sausage variety or provide a precise amount of olive oil.

Nutrition per serving

• main
• one-pot
• rice dish
• seafood
• pork
• stovetop
• spicy
• Southern-inspired