Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Tags: Baguettes, Bay Leaves, Bell Peppers, Big Easy Jambalaya, Butter, Cayenne Pepper, Celery, Chicken Stock, Cumin, Diced Tomatoes, Dry Mustard, Garlic, Greenwich Free Press, Gumbo File Powder, Ham, Jambalaya, Kosher Salt, Mardi Gras, Mustard, New Orleans, Onions, Parboiled Rice, Pepper, Rice, Salt, Sausage, Shrimp, Thyme, Tiny New York Kitchen, Tomatoes, Victoria Hart Glavin, White Pepper, www.tinynewyorkkitchen.com
Fat Tuesday is here and luckily you don’t have to wear a costume to make this delicious Mardi Gras meal.
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 1 Teaspoon Ground Cayenne Pepper
- 1 Teaspoon Ground White Pepper
- 1 Teaspoon Gumbo File Powder
- 1 Teaspoon Dry Mustard
- 1/2 Teaspoon Ground Cumin
- 1 Teaspoon Dried Thyme
- 6 Whole Bay Leaves
- 8 Tablespoons Unsalted Butter
- 6 Ounces Smoked Ham (Diced)
- 6 Ounces Andouille Sausage (Diced)
- 6 Ounces Sweet Italian Sausage (Crumbled)
- 3 Cups Chopped Onions
- 2 Cups Chopped Celery
- 2 Cups Chopped Bell Peppers
- 5 Garlic Cloves (Minced)
- 3 Cups Parboiled Rice
- 7 Cups Chicken Stock
- 14 Ounces Diced Tomatoes (Including Liquid)
- 1 Pound Shrimp (Peeled, Deveined & Butterflied)
- In a small-size bowl, mix together spices and set aside.
- In extra-large skillet, melt butter over a high heat. Add ham and sausages. Cook 5 minutes. Stir occasionally. Add onions, celery, peppers, garlic, and spice mixture. Cook 10 minutes. Stir frequently, occasionally scraping bottom of pot.
- Stir in rice and cook for 5 minutes. Continue to scrap bottom of pan periodically. Add chicken stock and diced tomatoes. Stir and bring to a boil. Reduce heat and simmer 25 minutes.
- Stir in shrimp and cook 5 minutes. Rice may still be a bit crunchy, but Jambalaya is now ready to be served.
- Transfer to large-size serving bowl. Serve with sliced baguette.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen