Jambalaya

  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp smoked paprika 
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme 
  • 1 bay leaf
  • 1/4 tsp cayenne pepper
  • 1 Tbsp tomato paste
  • 12 oz beef kielbasa or ham, sliced 
  • 2 1/2 cups beef broth
  • 14 oz can fire roasted tomatoes 
  • 1 cup jasmine rice
  • 1 lb peeled and deveined medium shrimp
  • Hot sauce, to taste

  1. Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in all ingredients, except rice, shrimp and hot sauce. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.

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