Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
There are as many versions of jambalaya as there are cooks. In my house, the essential ingredients are green peppers, celery, onion, okra, rice, tomato and some sort of pork; but feel free to experiment and create your own list of essentials. If fresh okra is not in season use frozen cut okra, but be sure to use a brand you trust—some frozen okra can be distastefully fibrous. As always, homemade stock is best, but a grocery store version always works in a pinch. Coleslaw is a great side with this dinner, as is cold beer.
- 1/2 pound sausage (andouille, or any hot pork sausage), casing removed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, minced
- 1 green pepper, finely chopped
- 1 cup white rice
- 1 can (14.5 ounce) diced tomatoes
- 2 cups chicken stock
- 1/4 teaspoon smoked paprika (omit if using a smoked sausage)
- 1/2 teaspoon salt
- 1 1/2 cup okra, cut into 1 inch pieces
- 1/3 -1/2 pound peeled and deveined shrimp
Heat skillet over medium high heat and add sausage, breaking it into small pieces with a wooden spoon. Once sausage is browned and cooked through, about 5 minutes, remove and set aside. Add onion, garlic, celery and pepper to the hot skillet and cook until just beginning to soften, about 3 minutes. Add cooked sausage, rice, tomatoes, chicken stock, paprika (if using), salt, and okra. Cover with a lid and cook until liquid has almost been absorbed and rice is just about cooked, about 17 minutes. Add shrimp and continue cooking until liquid is fully absorbed, and shrimp are pink.