I'm going to be moving to the southern United States soon, so I made some jambalaya:



2/3 lbs shrimp
1/2 lbs andouille sausage
3/4 cup long grain rice
1 can chicken broth (14 oz)
1 can diced tomatoes, drained (14 oz)
1 large onion, diced
1 large green bell pepper, diced
3 ribs celery, diced
3 cloves garlic, minced
1 tsp thyme
2 bay leaves
1/2 tsp tabasco
1/4 tsp crushed cayenne pepper
2 tbsp butter
salt & pepper

Stir fry shrimp and andouille sausage in a skillet. Drain fat and set aside. Melt butter in large skillet and cook onion, pepper and celery with salt and pepper until tender. Add garlic and cook a few more minutes. Add tomatoes, rice, chicken broth, thyme, bay leaves, cayenne pepper and tabasco. Bring to a boil, and reduce heat to low, simmering for 20 minutes until rice is cooked. Add shrimp and sausage, remove bay leaves, stir and serve.


I had no idea what to serve jambalaya with, so I made some fresh guacamole and served with that and tortilla chips.

7/10: This dish has quite a kick. Be careful with the cayenne pepper next time.