jessie and jilly’s jazzy jambalaya

For anyone raised in Louisiana, this dish is pure New Orleans nostalgia in a pot. All the smells and tastes bring back wonderful memories of being children, attending Mardi Gras parades and warming up with a bowl of hot jambalaya when we got home. If andouille, or Cajun sausage, is not available to you, substitute any gluten-free smoked sausage you can find, such as Polish kielbasa. The colors of this dish, let alone the smells, will surely entice you to eat on up!

SERVES 8 TO 10

INGREDIENTS

1 pound fresh medium-size shrimp, peeled and deveined

2 teaspoons Emeril’s Original Essence Seasoning or Cajun seasoning of your choice

¼ cup olive oil

3 cloves garlic, minced

1½ pounds gluten-free andouille, sliced into bite-size rounds

1 cup chopped yellow onion

1 cup chopped celery

1 cup chopped red or yellow bell pepper

1 can (6 ounces) tomato paste

3 bay leaves

2 tablespoons fresh thyme leaves, roughly chopped

½ teaspoon dried oregano

¼ teaspoon cayenne pepper

4 cups vegetable stock or water

1 can (14 ounces) diced or chopped tomatoes

1 teaspoon celery salt

Salt and black pepper to taste

2 cups uncooked white rice

4 green onions, thinly sliced, for garnish

STEPS

image In a small bowl, combine the shrimp and Essence Seasoning. Coat all sides evenly. Set aside.

image In a large (10-quart) stockpot or Dutch oven, heat the oil over medium heat. Add the garlic and sausage and cook for 5 minutes to allow the sausage to brown, stirring occasionally.

image Add the onion, celery, bell pepper, tomato paste, bay leaves, thyme, oregano, and cayenne and stir well. Turn the heat down to low and simmer for 5 minutes.

image Add the stock, diced tomatoes, celery salt, and salt and black pepper to taste, stir well, and cook another 5 minutes.

image Add the seasoned shrimp to the pot, cover, and simmer for 3 to 4 minutes.

image Add the rice to the pot, stir well, and bring the mixture up to a gentle boil over medium-high heat, uncovered.

image Once the mixture is boiling, return the heat to low and cook 25 minutes covered, until the rice is cooked through, stirring frequently to keep the rice from sticking to the bottom of the pot.

image Uncover, add about ¾ of the green onions, reserving the remainder for garnish, stir well, and cook a final 5 minutes.

image Taste and re-season if desired. Turn off the heat and let sit covered for 10 minutes.

image Remove the bay leaves, if possible, before serving in bowls. Garnish with the remaining green onions.