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Simmer on low for about 15-20 minutes, until the liquid is almost all gone, and the rice is nearly tender. I think we’ve all eaten those type of pouches at one time or another! I’m with you though, this is definitely better than a pouch. OMG I LOVE Chef John! Even with bringing it to a boil, it takes more like an hour, just like it does when you make brown rice by itself. Add the shrimp, sausages and stewed tomatoes to the skillet.
Your daily values may be higher or lower depending on your calorie needs. If you do not bring it to a boil first, this will take more like 2 hours to cook. The portions are relatively small...keep that in mind when deciding on the # of portions. Loved it. HAHA I’m glad to know my husband and I are not alone! Back to Chef John's Sausage & Shrimp Jambalaya.
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Add the sausage, paprika, cayenne, and oregano, and continue cooking for 5 minutes, until the fat and flavor from the sausage have rendered out and further softened the vegetables. Stir in chicken stock and turn heat to low.
Thanks! 8 ounces andouille sausage, cut into 1/4-inch slices, 1 pound large shrimp, peeled and deveined. Adjustments to the salt are definitely as stated! It’s one of those dishes where there are so many bold flavors going on that it’s impossible not to love, but making it is pretty simple. Also add the sliced sausage. Made as written is terrific, but I like to substitute chicken smoked sausage to reduce fat content and use rotel instead of plain diced tomatoes because I like the extra kick. If you have a lot of tomatoes from the garden to use up, these could be used instead of the can of stewed tomatoes. Yes, in an airtight container for up to 2 months. Stir that around for 30 seconds or so, then add rinsed long-grain white rice: Rinsing gets rid of some of the starch and prevents the jambalaya from clumping up. Nutrient information is not available for all ingredients. This is one of those recipes that actually gets better with age, so leftovers are great. Saute the onion and mushrooms in the olive oil. Stir that around for about 3 minutes, to toast the rice. I used chicken andouille sausage. Instead of butter I just used olive oil, and since I couldn't find Andouille, I just bought a different smoked sausage.
Serve garnished with green onion.
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