Jambalaya

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 4

  • 1 T vegetable oil
  • 1/2 lb. smoked Andouille sausage, sliced
  • 1/2 lb. cooked ham, cubed
  • 1T butter
  • 1/2 onion, diced
  • 1/2 C celery, diced
  • 1 small green pepper, diced
  • 1 small tomato, diced
  • 1 clove garlic, minced
  • 1 small jalapeño, minced
  • 1/2 t dried oregano
  • 1/2 t dried thyme
  • 1 T tomato paste
  • 3 C chicken stock
  • 1 1/2 C long grain rice
  • 2 1/2 T scallion, sliced
  • 2 T lemon juice
  • 2 1/2 T parsley, finely chopped
  • 1/2 lb. cooked shrimp, coarsely chopped

Heat vegetable oil in heavy pot, brown meats, remove from pot & set aside

Add butter, onion, celery & green pepper to same pot, sauté ‘til soft (scrape bottom of pot to incorporate brown bits from the meat)

Add tomato, garlic, jalapeño, spices & tomato paste, and simmer 5-10 min.

Now add the stock and rice, bring to a boil then turn down the heat to simmer and cook until the rice is done and the stock is absorbed

Stir in 2 T scallions, 2 T parsley, lemon juice, shrimp & browned meats, turn off heat and let rest for 5 min. Season with salt to taste

Garnish with remaining scallion & parsley and serve!

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Monahan's Seafood

One Response to “Jambalaya

  • LeAnn Eernisse
    5 years ago

    What a delicious looking bowl of jambalaya to come home to from the amazing adventure in the Yucatan with the girls! I am going to the store right now to get the ingredients…but I won’t find any shrimp to compare to Monahan’s Seafood Market’s shrimp! I will try my best to get all the ingredients here in sunny Southern California. Doug and I can eat it poolside tonight…he will probably take a dip before dinner. He had SCUM (Southern CA U? Mollusc) mtgs. down in San Diego all day
    today. He left at 6am to drive down there. He will love this dish tonight! Just want to thank you for always having something amazing for us to try! Love ya, LeAnn and Doug

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