My friend Becca’s favorite dish to make for a gathering is her shrimp and sausage jambalaya. Becca grew up in Biloxi, Mississippi where if that’s where you’re from, you learn how to make jambalaya!
A few notes about this wonderful recipe. It makes a lot. This batch easily serves 12. Now, when Becca makes it, she usually scales it by 3x, making enough for over 30 people, which means there’s always plenty to send home with folks, and plenty for leftovers.
Becca uses Tony Cachere’s seasoning in her jambalaya, which is a standard seasoning in that part of the country. You can buy it online, or look for a recipe online to approximate the herbs and spices in it.
A few notes about this wonderful recipe. It makes a lot. This batch easily serves 12. Now, when Becca makes it, she usually scales it by 3x, making enough for over 30 people, which means there’s always plenty to send home with folks, and plenty for leftovers.
Becca uses Tony Cachere’s seasoning in her jambalaya, which is a standard seasoning in that part of the country. You can buy it online, or look for a recipe online to approximate the herbs and spices in it.
Becca’s Jambalaya Recipe
The ingredients are listed in amounts appropriate for a jambalaya batch for serving 12 people. You can easily double or triple the recipe.
Ingredients
- Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
- Tony Chachere's Creole Jambalaya Dinner Mix - One 8-oz box
- Water - 2 1/4 cups
- Uncle Ben's converted original long grain rice - 1 cup
- Chicken broth (homemade is best) 2 1/4 cups
- Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total
- Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
- Celery, chopped - 1 cup
- Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)
- Garlic, minced - 1 heaping Tablespoon
- Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary
- Diced tomatoes - 1/3 of a 14-oz can
- Tomato sauce - 1/3 of an 8-oz can
- Dried thyme - 1 teaspoon
- Tabasco sauce - several sprinkles
- Oregano - 1 teaspoon
- Cayenne pepper - 1/2 teaspoon
- Sugar - 1 pinch
- Tony Chachere's Creole Seasoning - to taste
- Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)
- Lemon juice - juice of half a lemon for each lb of shrimp
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