Creole Jambalaya

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Creole Jambalaya is made with sausage, shrimp, rice, tomatoes, veggies and more. Wonderful served with cornbread.

Ingredients:

• 1 package of Camellia Brand Jambalaya Mix
• 4 cups diced fresh tomatoes with liquid
• 1 cup chicken, ham or seafood stock
• 2 pounds of sliced Cajun smoked or andouille sausage, or 2 pounds minced ham with fat (or a combination of the two)
• 2 tablespoons vegetable oil
• Meat pulled from one store-bought rotisserie chicken
• 1 pound medium-to-large peeled and deveined shrimp, optional
• 2 large onions, finely chopped
• 1 large green bell pepper, finely chopped
• 3 ribs celery, finely chopped
• 2 cloves garlic, minced
• Thinly sliced green onions, for garnish
  

Directions:

1. Set a large heavy pot, preferably a cast-iron Dutch oven, over medium-high heat. Add 2 tablespoons oil and the sausage and/or ham.
2. Cook the meat until it is lightly browned and the fat has rendered out, about 6 minutes.
3. Add the onions and cook, stirring frequently, until they develop a rich caramel color, about 8 minutes.
4. Add the bell pepper and the celery and continue cooking until the vegetables have softened, about 4 minutes.
5. Add the garlic and the chicken, stir thoroughly, and cook until the garlic is fragrant, about 3 minutes.
6. Add the tomatoes and the broth; stir thoroughly.
7. Add the contents of the package. Stir thoroughly. Bring the mixture to a simmer, cover, reduce heat to low, and cook for 30 minutes.
8. If using shrimp, place them on top of the jambalaya in the pot when 5 minutes of cooking time remains.
9. Remove the jambalaya from the heat and let stand for 5 minutes. Stir. Garnish with green onions if desired.