Thursday, September 3, 2009

Kitchen Sink Jambalaya

Although the picture's not too pretty, the meal was great! Jambalaya is a dish that I've always loved but never made. I don't know why, given that I love any dish that involves throwing a bunch of ingredients in a pot and letting it simmer! However, last week, we were getting ready to go out of town so I didn't want to go to the grocery store and waste any food. I searched my fridge and pantry and realized I had everything to make a healthy jambalaya without making a trip to the store. I found a recipe from Self Magazine on Epicurious and heavily adapted it to make it my own. This recipe serves 4. Next time I make this I'll try to plan ahead and add bell pepper. I'd recommend serving this with some corn muffins for extra dipping!

2 Applegate Farms Chicken Sausage links
10 - 12 large shrimp
1 onion
3 stalks celery
2 cloves of garlic, minced
3 tbsp flat leaf Italian Parsley
1.5 T chili powder
1 can (8 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 tomato, chopped (I did this because I didn't have 2 cans of diced tomatoes!)
3/4 cup brown rice, uncooked

Heat up some olive oil in a large pan. Chop the onion and celery and saute with garlic until soft. Add all ingredients except for shrimp and brown rice and simmer for 7 - 8 minutes. Add brown rice and simmer covered for 45 minutes or until the rice is fully cooked. Toss in the chopped shrimp and cook for 3 - 4 more minutes. Remove from heat and serve!


  1. That looks good. My fiance is always buying the Zatarain's one, but this looks much better.

    That's cool that you were at the Flaming Lips too. I had so much fun. They put on such an entertaining show.

  2. Oooh- I have been dying to try jambalaya with brown rice. I wasn't sure if it would absorb the cooking liquid the way white rice does. Good to know!