Ingredients for Gulf Coast Jambalaya
- Yellow Onion
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- Celery Ribs
- Butter
- 1/4 cup chopped fresh parsley
- 1 cup diced ham
- Dried Thyme Leaves
- 2 bay leaves
- Hot Pepper Sauce
- 1 teaspoon salt (plus more to taste)
- Diced Tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup water
- Converted Rice
- Fresh Shrimp
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How to Make Gulf Coast Jambalaya
- Melt 4 tablespoons of butter or bacon grease in a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 medium onion (chopped), 2 cloves garlic (minced), 1 green bell pepper (chopped), and 2 celery stalks (chopped). Cook for 12 minutes, or until the onion is golden brown, stirring occasionally.
- Stir in 1/4 cup chopped fresh parsley, 1 cup diced ham, 1 teaspoon dried thyme, and 2 bay leaves.
- Continue to cook, stirring frequently, for another 5 minutes.
- Add 1 tablespoon of your favorite pepper sauce (e.g., Tabasco), 1 teaspoon salt, 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can tomato sauce, and 1 cup of water.
- Bring to a simmer and cook for 5 minutes.
- Stir in 1 ½ cups long-grain white rice. Increase heat to bring to a gentle boil. Reduce heat to low, cover, and simmer for 30 minutes, or until most of the liquid is absorbed.
- Gently stir in 1 pound of peeled and deveined shrimp. Re-cover and simmer for an additional 10 minutes, or until the shrimp are pink and opaque and the rice is tender. The liquid should be mostly absorbed.
- Remove bay leaves. Taste and season with additional salt and pepper as needed.
- Fluff with a fork and serve hot. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
143 g
Sugar
22g
Fat
44g
Carbs
28g
