Jambalaya for a Crowd

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The classic Louisiana dish for a crowd! This is economical, delicious and cooks up easily. You can serve it as a main dish or as a side. This quantity is especially great for a party, buffet or potluck and it makes great leftovers!

1/3 cup olive oil

1 onion, chopped

8 cloves garlic, chopped

2 green bell peppers, cored and chopped

1 red bell pepper, cored and chopped

3 ribs celery, sliced

1 pack Andouille sausage

4 cups uncooked rice

1 28 ounce can diced tomatoes in juice

1 48 ounce box chicken broth (or 4 cups)

1 12 ounce bag uncooked, tail off shrimp, frozen

Juice of 1 lime

1 teaspoon Tony Chachere’s cajun seasoning

additional salt, as needed

parsley and/or cilantro as garnish

In a large electric skillet (see video), brown the Andouille sausage on a medium-high heat for 5-10 minutes, or until the sausage slices are crispy around the edges. Remove sausage from pan. Add the 1/3 cup olive oil and the onion, garlic, bell peppers and celery. Sautee at a medium high heat until cooked down – about ten minutes. Add back the sausage and stir. Add the can of diced tomatoes with juice and the uncooked rice. Stir well. Add the chicken broth stir well and let simmer for about twenty minutes, on medium-low heat with the top on the skillet. Stir occasionally. When the rice is almost cooked through, add the frozen shrimp and stir well to make sure the shrimp is buried in the rice. The shrimp will cook in the hot rice. Cover and let cook until the shrimp are pink. If the rice still hasn’t cooked through, add a cup of water and turn the heat back up to a medium-high. Stir while it sizzles. This will ensure that the rice is cooked as you like it. See video for more information on cooking rice.

Add the lime juice and stir. Season with the cajun seasoning and additional salt as needed. Garnish with parsley and/or cilantro.

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