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Becca’s Jambalaya


Becca’s Jambalaya Recipe

Ingredients:
  • Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
  • Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box
  • Water - 2 1/4 cups
  • Uncle Ben's converted original long grain rice - 1 cup
  • Chicken broth (homemade is best) 2 1/4 cups
  • Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total
  • Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
  • Celery, chopped - 1 cup
  • Garlic, minced - 1 heaping Tablespoon
  • Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)
  • Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary
  • Diced tomatoes - 1/3 of a 14-oz can
  • Tomato sauce - 1/3 of an 8-oz can
  • Sugar - 1 pinch
  • Dried thyme - 1 teaspoon
  • Tabasco sauce - several sprinkles
  • Oregano - 1 teaspoon
  • Cayenne pepper - 1/2 teaspoon
  • Tony Chachere's Creole Seasoning - to taste
  • Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)
  • Lemon juice - juice of half a lemon for each lb of shrimp
Directions:
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