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Jamalaya

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Servings 4

Ingredients
  

  • 5 tablespoons of Olive Oil divided
  • 2 lbs Andouille Sausage thinly sliced into rounds
  • 3 bell peppers (yellow, red and green) diced
  • 2 ribs Celery diced
  • 2 Jalapeno peppers seeded and finely chopped
  • 1 red onion diced
  • 4 Cloves of Garlic minced
  • 1 14 ounce Can of crushed tomatoes, or fresh tomatoes cooked down
  • 3 tablespoons of Cajun seasoning or Creole seasoning
  • 1/4 teaspoon cayenne pepper
  • 1 Bay leaf
  • 2 lbs Raw large shrimp peeled and deveined
  • 1-2 lbs of Colored baby potatoes quartered (used regular for nutritional info)
  • Kosher salt and freshly-cracked black pepper
  • 1 fresh parsley chopped
  • thinly-sliced green onions

Instructions
 

  • Toss the potatoes with olive oil and 1 tbsp of Cajun seasoning roast at 400 Celcius for 35 min in the oven.
  • Add 1 tbsp of olive oil to the pan, sauté the sausage, and remove.
  • Add 1 tbsp olive oil to the pan, toss shrimp with 1 tbsp cajun spice, sauté until cooked through, and remove from the pan when done.
  • Add the 2 tablespoons of oil to the pan. Add bell peppers, celery, jalapeño, onion, and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
  • Add the crushed tomatoes, Cajun seasoning, cayenne, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce the heat to medium-low, cover, and simmer for about 25-30 minutes stirring every 5 minutes or so along the way so that the rice does not burn.
  • Add extra Cajun seasoning if desired.
  • Serve over potatoes and top with green onions and parsley.