Jambalaya with Soul

Recipe: Jambalaya

This classic one-pot dish is loaded with Creole spices and comes together in three easy steps. Watch this demonstration from our Test Kitchens.

SHOW TRANSCRIPT

[MUSIC] At Southern Living, we think supper should be quick, easy, and delicious. Here's what's for supper. Hi, I'm Norman from the Southern Living test kitchens and jambalaya is what's for supper. This classic one pot dish is loaded with spicy creole flavor and comes together in three simple steps. It's perfect for a weeknight meal. To start, cook spicy smoked sausage in a large dutch oven over medium high heat. I like to use andouille, that's the traditional sausage used in jumbalaya. [SOUND] Cook the sausage until brown. Add onion and bell pepper to the pan, and sautee a couple minutes until tender. [SOUND] Stir in the garlic and continue cooking for another minute. Next add rice and chicken broth, and bring it to a boil. Then cover and reduce the heat to low, and cook for 20 minutes or so. Resist the urge to lift up the lid when you're cooking. This will ensure that the rice cooks properly. While the rice is cooking I'll peel and devein the shroom. When the rice is done stir in the canned tomatoes, tomatoes sauce, creole seasoning and the hot sauce. And then add the shrimp and green onions and cook for two minutes or until the shrimp are pink. Finish your Jambalaya with a sprinkle of fresh green onions and if you're like me, some extra hot sauce. Served with a salad on the side, this delicious, spicy and hearty dish is a Southern supper. For more supper ideas, pick up a copy of Southern Living and visit southernliving.com.
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