Tasso, Andouille, and Shrimp Jambalaya

Jambaylaya is a classic Cajun dish with many variations. This version is my family’s favorite; it is spicy and flavorful. It is also the version that I prepare for my catering clients.

6 Servings

2 tablespoons vegetable oil

1 large onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

2 cloves garlic, finely chopped

1/4 cup fresh parsley, chopped

2 cups tasso, diced

8 ounces andouille sausage, cooked and sliced

2 1/2 cups chicken broth

1 1/4 cups long-grain rice

1 8 oz. can tomato sauce

1 15 oz. can diced tomatoes

1/2 teaspoon cayenne

1/2 teaspoon dried thyme

8 ounces shrimp, cooked and peeled

Heat the vegetable oil in a large deep skillet. Add the onion, celery, bell pepper, garlic, and parsley; cook over low heat 10-15 minutes, stirring occasionally, until the vegetables are soft. Add the remaining ingredients except shrimp and stir. Cover and bring to a boil; turn down to a simmer and cook, without stirring until the liquid has been absorbed. Stir in the shrimp and stir over low heat until the shrimp is heated through.