Mardi Gras Jambalaya for this “Fat Tuesday” is a wonderful combination of Cajun flavors will awaken the spirits of the day. Choosing to cook the meats and veggies on a sheet pan in the oven while the rice mixture was cooking on the stove, helped to coordinate their end times. Just combine them when both are done and serve it up! Laissez les bons temps rouler !
One of Jambalaya’s required ingredients in Andouille sausage. This is a smoked sausage brought to Louisiana by French immigrants( even Germans hold a bit of credit for these as well) which helped to create the Creole culture. It’s always smoked and heavily seasoned, so a bite of this pork sausage will have some heat.
Let’s chop up some of these veggies.
The Jambalaya mix ingredients are tossed together with the oil and Cajun Seasoning. (*These pictures show 2 tablespoons of Cajun seasoning added to the mix. However, after tasting it when done, I’d recommend to start out with 1 tablespoon. It’s rather “heated” with two. Just have additional Cajun seasoning on the table for those who like a little more fire in their belly!*) Spread them onto a foil-lined rimmed baking sheet. Place the pan into a 375 degree oven for about 15 minutes. Stir it and place it in the oven for an additional 10 minutes to soften the vegetables a little bit more. I love cooking it this way because the pan is an easy cleanup. Just roll up the foil and toss it!
While the oven is in session, prepare the rice mix. Combine the broth, crushed tomatoes, bay leaf and thyme; bring to a boil. Add the rice and stir. Reduce the heat to simmer and cover. cook for 15 minutes. By this time, the oven should have completed it’s magic.
This smells fabulous! Now, just combine this with the rice mixture.
Mardi Gras Jambalaya
Ingredients
Jambalaya Oven Mix:
- 2/3 c celery, halved lengthwise and sliced
- 3/4 c diced red onion
- 1 c mini-bell peppers, stemmed, seeded and sliced into rings
- 1 jalapeno pepper, stemmed, seeded and finely diced
- 4 garlic cloves, sliced and finely minced
- 1/2 lb boneless chicken thighs, sliced into strips and diced
- 6 oz Andouille Sausage, sliced 1/4"
- 3/4 lb medium shrimp, peeled and deveined
- 1 T Cajun Seasoning, plus addtional for those who like more "heat"
- 3 T extra virgin olive oil
Jambalaya Rice Mix:
- 1 qt chicken stock (I use Better than Bouillon brand.)
- 1 bay leaf
- 1 t dried thyme
- 14 oz crushed tomatoes
- 1 1/4 c Jasmine rice
Instructions
Jambalaya Oven Mix:
- Prep all of the ingredients as instructed and toss with oil and Cajun seasoning.
- Spread mix onto a foil-lined rimmed baking sheet. Bake at 375 for 15 minutes. Remove from oven and stir. Return to the oven for no more than 10 minutes.
- Add this, including all pan drippings, into the rice mix once it's finished cooking.
Jambalaya Rice Mix:
- Bring the broth, tomatoes, thyme and bay leaf to a boil.
- Stir in the rice and reduce to simmer; cover. Cook for 15 minutes.
- Remove bay leaf before adding the Jambalaya oven mix. Stir to combine. (It is expected that more liquid will be absorbed as it cools.) Refrigerate leftovers promptly.
