Winter is dragging on. I have made and served soup to my family more than I care to share. It’s a conscious effort, mostly due to the fact that I like soup. Still, soup for dinner three nights a week becomes a bit repetitive to the masses. They begin to revolt and ask where the rest of their dinner is. Clearly, their mother has lost her mind. I blame the snow. My mind is buried beneath it.
In an attempt to appease the small mouths by offering up a dinner that still fits my warm and comforting spoonfuls bit that I apparently require to get through cold winter months but satisfies the “not soup” request of my progeny. Jambalaya seemed a good place to start.
Rice is a staple in our home. We eat it with roast chicken dinners, we serve it under a mound of vegetables, and we squish it into rice balls and bread and bake it for a cheesy treat. I usually make extra, and then I use leftover rice to make fried rice or a cheesy rice for an easy lunch for the lunchbox. In this case it’s mixed with soup-like beginnings that turn into a thick rice dish, complete with hot sauce and succulent bites of shrimp and sausage.
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 large bell pepper, diced
- 1 cup celery, diced
- 2 cloves garlic, minced
- 1 14-ounce can diced tomatoes or 1 cup diced fresh tomatoes
- 2 teaspoons Worcestershire
- 1 tablespoon hot sauce
- 6 cups chicken stock
- 1½ cups uncooked Hinode medium grain white rice
- 2 cups peeled, deveined shrimp
- 1 pound chicken sausage, sliced into ½” slices
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon dried thyme
- In a large stockpot, heat the olive oil over medium-high heat. Add in the onion, celery, and the bell pepper, and sauté for 5 minutes or until the vegetables are just tender.
- Stir in the garlic, and then add in the tomatoes, Worcestershire, and the hot sauce, stirring to combine. Add in the stock and the rice. Bring to a boil, then reduce the heat and simmer for 15 minutes until the rice is tender but not fully cooked through. Add in the shrimp, sausage, and the spices.
- Continue cooking until the rice is cooked and the sausage and shrimp are fully done, another 10-15 minutes. Serve immediately with extra hot sauce.
What are your favorite rice dishes?
|Shaina Olmanson is the home cook and photographer behind Food for My Family and the author of Desserts in Jars: 50 Sweet Treats that Shine. She is a contributor to Babble.com’s Family Kitchen Blog and the food channel on Lifetime Moms. Shaina can usually be found cooking, at the computer or behind the camera.|