Jambalaya

SERVINGS

8

PREP TIME

15 min

TOTAL TIME

60 min

GLUTEN FREE

NO



Put your Dutch oven to work with this fully-loaded jambalaya. Replace traditional andouille with our breakfast sausage links for a flavorful twist on a classic.


ingredients
2 tablespoons olive oil
1 medium onion, chopped
1/2 cup celery, chopped
1 cup green pepper, chopped
2 (7 oz) packages Jones Dairy Farm All Natural Golden Brown Sausage Links, sliced into 1/2 inch pieces
1 tablespoon garlic, chopped
4 bay leaves
2 teaspoons Cajun seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
2 cups long grain white rice
2 (14.5 oz) cans diced tomatoes
5 cups chicken stock
1 pound shrimp, peeled and deveined
1/2 cup green onions, thinly sliced
DIRECTIONS
Heat oil in a large Dutch oven over medium heat. Add onions, celery and green pepper. Cook until vegetables begin to soften, about 8 minutes.

Add sausage and cook for 3 minutes. Add garlic, bay leaves, Cajun seasoning, salt, pepper, cayenne pepper and rice.

Cook for 2 minutes. Add tomatoes and chicken stock, bring to a boil.

Reduce heat to medium-low and cook until rice has absorbed the liquid and is tender, about 25 to 30 minutes.

Add shrimp and cook until shrimp is opaque, 5 to 10 minutes.

Fluff with a fork and serve garnished with green onions.

Ingredients

Directions

2 tablespoons olive oil
1 medium onion, chopped
1/2 cup celery, chopped
1 cup green pepper, chopped
2 (7 oz) packages Jones Dairy Farm All Natural Golden Brown Sausage Links, sliced into 1/2 inch pieces
1 tablespoon garlic, chopped
4 bay leaves
2 teaspoons Cajun seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
2 cups long grain white rice
2 (14.5 oz) cans diced tomatoes
5 cups chicken stock
1 pound shrimp, peeled and deveined
1/2 cup green onions, thinly sliced
Heat oil in a large Dutch oven over medium heat. Add onions, celery and green pepper. Cook until vegetables begin to soften, about 8 minutes.

Add sausage and cook for 3 minutes. Add garlic, bay leaves, Cajun seasoning, salt, pepper, cayenne pepper and rice.

Cook for 2 minutes. Add tomatoes and chicken stock, bring to a boil.

Reduce heat to medium-low and cook until rice has absorbed the liquid and is tender, about 25 to 30 minutes.

Add shrimp and cook until shrimp is opaque, 5 to 10 minutes.

Fluff with a fork and serve garnished with green onions.