Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Contributed by: Annelle Williams
1 TBS extra virgin olive oil
4 oz. Andouille Sausage, sliced into 1/4-inch rounds
1 medium sweet onion, diced
3 celery stalks, diced
1 green bell pepper, diced
2 tsp. smoked paprika
1 (8oz.) box Jambalaya Mix (I used Zatarainâ€™s)
1 (15oz.) can petite diced tomatoes
16 oz. peeled and deveined large shrimp or 1 cooked deli chicken, bones and skin removed and meat shredded
Shredded Monterey jack and mild cheddar cheese as garnish
Pour the olive oil into a soup pot over medium heat. Add the sliced sausage, onion, celery and peppers. Cook, stirring occasionally, 4 to 5 minutes. Add paprika and stir to combine.
Add contents of jambalaya box, the can of tomatoes (donâ€™t drain) and 2 1/2 cups water. Bring to a nice simmer, cover and low simmer for 25 minutes, or as directed on the box. If using shrimp, add to the rice mixture during the last six minutes of cooking. If using chicken, add during last few minutes, just long enough to heat through.
I like the finished jambalaya to be loose, not as liquid as soup, but still loose. Add a little more water or chicken broth if needed.
I know that some frown on using cheese with any seafood, but this is delicious garnished with a nice serving of shredded cheese. Serve in soup bowls or even mugs. Serves six.
(This recipe was contributed as part of a "Cook of the Week" feature.)