Jambalaya

I’m in favor of any meal that can be cooked in one pot, and jambalaya is one of those meals. I love the rice, the shrimp, and the Cajun spices, and this version is quick to make. And, of course, I always make mine with Arkansas grown rice.

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Jambalaya

2 tablespoons olive oil
1/2 pound summer sausage, sliced in 1/4-inch pieces
1 onion, diced
1 green bell pepper, diced
1 stalk celery, chopped
2 (14.5 ounce) cans chicken broth
2 (10 ounce) cans Rotel
1 1/2 tablespoons Cajun seasoning
1 1/2 cups white long grain rice (uncooked)
12 ounces cooked shrimp, peeled and deveined

In a large Dutch oven, heat olive oil and cook sausage pieces over medium heat for about 8 minutes. Add onions, green pepper, and celery and continue to cook and stir until vegetables are soft, about 12 minutes. Add chicken broth, Rotel, Cajun seasoning, rice, and shrimp. Bring to a boil, then lower heat, cover, and simmer for 25 minutes, stirring occasionally. Let stand 5 minutes before serving.