JON'S EASY JAMBALAYA

JON'S EASY JAMBALAYA image

Yield 8-10 bowls

Number Of Ingredients 11

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2-4 cans, chicken broth [go for one with high protein - you'll discover some of the 'famous' brands have ~1gm protein/serving - while others will have 4-6gm/serving.]
1-2 cups, white wine, [optional - adds some flavor]
1 16oz can, chopped tomatoes [or second can/jar of salsa]
1 16oz can/jar, medium salsa [ - or hot, depending on taste]
2 medium onions
2 celery stalks
1# shrimp, 40-60count fresh/frozen unpeeled [adds more flavor than pre-cooked]
1# Andouille Sausage [one brand has chunks of meat instead of ground- the taste is so much better!]
12-16oz long grain/wild rice
2-4 tbsp, Olive Oil
optionals: cayenne pepper, Worchestershire sauce, Tabasco sauce

Steps:

Put shrimp into warm water to thaw put 2 cans chicken broth [***] , white wine[or extra can of chicken broth], tomatoes, and salsa into crock pot, high heat Cut Andouille sausage in half lengthwise, then slice in 1/4 inch pieces Chop onion and celery In skillet, medium high heat, add olive oil Brown Andouille sausage, then dump into crock pot, saving oil Saute Onions and celery, then dump into crock pot Turn crock pot to low, will take about 2 hours to be simmering throughout. In the meantime, peel shrimp, divide in half, and dump into crock pot about 1/2 hour before serving You can add rice directly to crock pot - makes thicker jambalaya, may need to add additional chicken broth. As alternative, when shrimp have turned white, [about 1/2=>1 hour], take 2 cups of broth from crock pot, put in pot on stove, add can of chicken broth if needed, and add rice. Heat at medium until simmering, then turn down, cover, and simmer for about 3/4 hour. [***] for additional flavor, put shrimp shells in 1 cup water/chicken broth and simmer on stove till pink. Discard shells and add broth to crock pot.