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Jo's Yankee Version of Louisiana Jambalaya

Contributed By: Joanna, OH | See all of Joanna's recipes
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Active Time:  1 Hour
Total Time:  1 Hour 30 Minutes
Jo's Yankee Version of Louisiana Jambalaya (Y-umbalaya!)
1 lb good-quality andouille sausage (Aidell's "cajun-style" should be available at your supermarket) (don't use any other brand unless you've got the real thing from Louisiana! This is key!)
1 lb thawed uncooked shrimp, peeled, deveined
1/4 stick butter (don't use oil) (if you need to, add another 1/4 stick so the saute will work)
2 onions (yellow or white), roughly chopped
6 garlic cloves, finely chopped
1 green bell pepper, diced
2 bay leaves (fresh is better!)
2 jalapeno chilies, finely chopped WITH seeds (the end result is somewhat "hot", so you may want to just use one)
8 stalks celery, chopped
2 tsp powdered hot pepper like cayenne
1 tsp dried oregano (Penzey's is best!)
4 cups good-quality beef broth (recommend the "boxed" version)
2 small cans tomato paste
1 16-oz can of tomatoes, with liquid
Salt (to your taste)
2 cups uncooked arborio rice (if making larger quantities, just remember to keep rice at one-half amount of beef stock)
Get out your best big favorite stock pot as all this is a one-pot meal

Cut room-temperature andouille into 1/2-inch pieces

On medium-high heat, brown andouille and pour off fat, if any

Add butter to pot

Saute onions, peppers, bay leaves, jalapenos and half the celery for about a minute or whatever looks good to you

Add garlic, being careful not to brown/burn it

Keep stirring

Add tomato paste to the pot and let it brown - keep stirring to prevent burning - cook for 2-3 minutes till paste browns a bit

Add 2 cups beef stock

Stir until smooth and make sure all ingredients get to know each other - consistency should be fairly thick

Add hot pepper powder, oregano, tomatoes, remaining celery and salt

Turn heat down to medium-low and heat for about 10 minutes

Add the remaining 2 cups of beef stock and stir in the rice

Bring to a boil, then turn the heat to low

Cover and cook for about 45 minutes, stirring once in a while

Once the rice has absorbed the liquid (take a bite - you don't want the rice still crunchy, just al dente) and the consistency is thick, add the shrimp (you do not want to overcook the shrimp)

Cook until shrimp is just pink on the outside - 3 minutes maybe

I've tweeked this "Yankee version" of a jambalaya and left-overs are great the whole next week for lunch or quick dinners. When re-heating, pick out the shrimp, microwave to your liking then throw the shrimp back in for about 30 seconds.


Date Added: 04/02/2011
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