So, I love jambalaya. Like a lot. It’s one of my favorite summer dishes, filled with spice and rice and all things nice (yes, I recognize how lame that was.) Many of you know, I’m not a real big fan of summer: I dislike the heat and I can’t indulge my coat fetish! But delicious dishes like this one help me embrace and celebrate the season of the sun.
- 1 tomato, diced
- 1/2 yellow onion, diced
- 2 cloves of garlic, finely chopped
- 1 poblano pepper, diced
- 12 medium mushrooms, sliced
- 2 cups uncooked white rice
- 1 package andouille sausage, sliced
- 2-3 cups shrimp meat
- 2 tablespoons Cajun seasoning
- 3 -4 cups vegetable or chicken stock
- Saute the onion, garlic, pepper and mushrooms in olive oil until tender.
- Add the sausage and cook for 5 minutes over medium heat.
- Add the tomato, seasoning, stock and rice. Cover and cook over medium low heat until rice is tender and most of the stock has been absorbed, 25-35 minutes.
- Add the shrimp and cook until no longer pink.
- Garnish with sliced green onions, Parmesan cheese or sprigs of fresh herbs. Enjoy with a cold beer or glass of rose!