It is hard to believe that it is Friday again. Where did this week go?
We have started back to work and I suppose that this is what made the week go even faster than ever!
Friendly Friday Features Gretchen’s Big Pot Of Jambalaya
So, since it is Friendly Friday, today we are featuring a delicious recipe for Spicy Jambalaya from our pal Gretchen. We have been traveling to New Orleans for the last several years to attend the French Quarter Fest. This year the festival was canceled due to COVID – 19 and we were so disappointed.
For years we attended conferences in New Orleans for business and frankly, I did not understand why people were so passionate about visiting there. We do understand that the unique cuisine is definitely a reason to visit, but we never really understood the charm of the area.
Well, when I mentioned this to my friends that have lived there and visited there for years — they invited me to join them for this extraordinary jazz weekend fest. They were determined to show me the REAL New Orleans. And, did they ever.
Totally Smitten With NOLA
Since my first visit with them, I became totally smitten with the city and LOVE New Orleans! It’s the people and passion for this place that makes it like no other. Check out our previous post highlighting my first trip to see “The real NOLA” here.
Ok. back to the cuisine. There are so many great restaurants that offer traditional Cajun fare, which is a combination of West African, French, and Spanish cooking techniques. Imagine a big bowl of gumbo, a pot of jambalaya, or the famous muffuletta sandwich. Or, how about the delicious freshly baked beignets from Cafe de Monde? OH MY!
Since we cannot attend the French Quarter Fest this year, a big Pot of Jambalaya will help to bring back the memories of our time there. For my birthday last year, Gretchen made this and had a few other friends over for a celebration. What a great time we had, and let me tell you — this recipe is the real deal!
Bring New Orleans Cuisine To Your Home
Gretchen made this in her instant pot and it was perfect. Since we do not have one, I made this in a large stockpot and it turned out very good. Obviously, it took longer to cook, but was just as tasty. We love Zatarain’s Creole Seasoning and a pinch of “Slap Ya Mama” Cajun Seasoning from Ville Platte, Louisiana.
Gretchen's Big Pot Of Jambalaya
- June 19, 2020
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- 2 tablespooons olive oil
- 12 ounces andouille sausage, cut into 1/4 inch thick slices
- 1 medium onion, chopped
- 1 medium green pepper, seeded and chopped (we used red pepper)
- 1 medium stalk of celery, chopped (we used 2 stalks)
- 3 garlic cloves, diced
- 2 teaspoons Cajun seasoning (we used Zatarain's Creole Seasoning)
- A pinch of Slap Ya Mama Cajun Seasoning (this is super spicy and we got this when visiting NOLA)
- 1/4 teaspoon ground thyme
- 1 cup long grain white rice (not instant)
- 1 14.5 ounce diced tomatoes, undrained
- 1 1/2 cups low-sodium chicken stock
- 1/2 teaspoon of salt
- 12 ounces medium-sized cooked shrimp (41-60 count)
- 4 scallions, thinly sliced
- OPTIONAL: 1 teaspoon smoked paprika
- Step 1
- Heat the olive oil in large stock pot
- Step 2
- Add the sausage slices and cook until browned (about 2 minutes per side)
- Step 3
- Transfer the sausage to a peper towel to drain
- Step 4
- Add the onion, bell pepper, celery and garlic to the pot and stir occasionally (about 3 minutes)
- Step 5
- Add the Cajun seasoning, thyme and rice and stir until the rices i well coated with the oil
- Step 6
- Add tomatoes and their juices, the chicken stock and salt
- Step 7
- Stir with a spatula to free up any food particles on the bottom of the pot
- Step 8
- Cover with a lid and cook over medium- low heat until the rice is cooked through and there is still some liquid left in the jambalaya (about 30-45 minutes)
- Step 9
- Stir the rice mixture and add the shrimp, scallions and reserved sausage
- Step 10
- Cover with lid and heat through for another 5 – 8 minutes over low heat
- Step 11
- NOTE: if you have an Instant Pot you would prepare through adding the tomatoes and stock. Lock the lid and then, cook on Manual High Pressure for 8 minutes, then let the Natural Pressure Release for 5 minutes followed by Manual Release of the remaining pressure. To finish, stir the rice mixture, then stir in the shrimp, scallions, and sausage. Replace the Instant Pot lid and allow the ingredients to heat through for 5 minutes in the residual heat
- Step 12