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by Kait Nolan
I had some really lousy jambalaya in one oI those Ireezer kit meals a couple oI weeks ago and it
had me hankering Ior the real deal. As it happens, I had a real hard time Iinding a recipe Ior
some that wasn`t creole (which includes tomatoes) and didn`t have 'jambalaya mix in the list oI
ingredients, so I was kind oI making this up as I go. The end results were tasty iI not 100
authentic. To dial up the heat, add some hot sauce. To dial it back, leave out the cayenne
pepper. Makes 4 servings at 641 calories and 23 grams oI Iat.
Ingredients:
O oz Conecuh Sausage
O 12 oz. cajun mirepoix
O 2 cups brown rice, raw
O 2 tsp minced garlic
O ounces shrimp
O 1/2 tsp paprika
O 1 tsp cumin
O 1/2 tsp thyme
O 1/2 tsp oregano
O 2 tsp cajun spice
O 1/2 tsp cayenne pepper
O 1/2 tsp dried mustard
O 4 cups chicken stock
Directions:
1. In a large cast iron pot, add the sausage and cook over medium heat. The idea is slow,
rendering oI the Iat and browning oI the sausage.
2. When the sausage is browned, remove with a slotted spoon and reserve.
3. Add the mirepoix and saute until soItened.
4. Add the garlic, spices, stock, and rice. Stir until well combined.
5. Bring to a boil, then reduce to a simmer. Cover and cook Ior 35-40 minutes, or until rice is
soItened.
6. Add the shrimp and cover, turn oII the heat, and allow to sit Ior about 10 minutes or until the
shrimp is pink.
7. Stir well combined.
. Serve with a good crusty bread.