Reminisce those times in NOLA you barely remember.
No place does quick and dirty better than NOLA. Anyone that’s ever graced the establishments of Bourbon Street knows what I mean. If only the whole Louisiana Purchase had as much character today as New Orleans!
Jambalaya is one of my favorite dishes because like our beloved NOLA, it has a little of this, a little of that, and lots of spice. Almost anything goes in this dish. The fat and starch in Jambalaya also make it really good hangover food. Which, again, really brings you back, doesn’t it?
As far as recipe notes, there are few. Most Jambalaya recipes use the “holy trinity” of onions, celery and bell pepper. I forgot to get bell pepper and you know what? I kind of didn’t miss it. Also, you are welcome to use brown rice in this recipe, however, the recipe will not be “quick.” With brown rice, expect it to simmer for at least 45 minutes. With white rice – you’re looking at a 15-minute simmer, 5 if you really want to hustle and use instant rice.
- 1 tbsp olive oil
- 1 onion diced
- 3 stalks celery diced
- 1 pound smoked or andouille sausage sliced
- 1/2 pound ground wild hog
- 4 cloves garlic minced
- 2 tbsp creole seasoning, like Tony Chachere's
- 2 tsp dried oregano
- 2 cans Rotel
- 3 cups chicken broth or water
- 2 cups white rice
- 1 pound shrimp peeled and veined
- 1/2 cup fresh flat leaf parsley chopped
- chopped green onions for garnish
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Heat the oil in a large dutch oven and cook the celery and onion for a minute or two. Add the sausage and ground hog and brown everything together.
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Add the rice and stir until it's coated in the grease from the sausage. Add the garlic, creole seasoning, oregano, Rotel and broth or water. Bring to a boil, then simmer until the rice is tender, about 15-20 minutes.
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Add the shrimp and parsley and cook another five minutes, until the shrimp are just cooked through. Garnish with sliced green onions.
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