LUKE’S SIMPLE, EASY, DELICIOUS JAMBALAYA

Luke Constantino's Jambalaya
Luke Constantino’s Jambalaya

I have a sister down in Louisiana, some family friends, etc. Everyone knows the food there is amazing, so I got a bunch of tips, advice and a whole lot of sampling done to put together this recipe (yes, I gained some weight there).

IT GETS BETTER EVERY TIME YOU MAKE IT!!! Add a little of this, a little of that, cook longer, simmer longer, switch the peppers, spices, etc. The way I make it is simple, easy and delicious.

LUKE’S SIMPLE AND EASY JAMBALAYA

Ingredients

 

THE CAJUN HOLY TRINITY:

  • 1 big onion chopped
  • 1 green bell pepper chopped
  • 2-3 stalks of celery, chopped

1 large red bell pepper chopped

I medium bulb garlic ( I just cut the top off,  smash it and peel it it)

1 teaspoon freshly ground black or white pepper (or ½ of both)

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/4 teaspoon salt  (real Iodized salt, not that weak sea salt!)

1-2 bay leaves

2 tablespoons of  EVOO (Extra Virgin Olive Oil)

2- 3 cups of chicken or vegetable broth (Depending on how loose you want to be)

( I use “Better Than Bouillon” concentrated broth… It’s really good)

14 ounces of crushed tomatoes

OPTIONAL: Little wine or sherry (about ¼ a cup)

4 tablespoons of Frank’s Red Hot Sauce (I put that shit on everything)

1 to 1 ½ pounds Andouille or Polish Kielbasa

1/2 pound cooked shrimp (deveined and shelled of course)

2 tablespoons chopped fresh parsley or basil

Cooked rice

Directions

In a big pot (I use a 6 ½ qt.)

Liquids first:

  • 2- 3 cups of chicken or vegetable broth
  • 14 ounces of crushed tomatoes
  • 4 tablespoons of Frank’s Red Hot Sauce

Put heat on low to med slight simmer; now throw in all your veggies, mix, and let simmer for 5 minutes.

Throw in all the herbs/spices… Then bring to a boil, stirring occasionally.

Take down from a boil to the lowest simmering stove top setting, add sausage.

Bring to a boil once more really quick, shut off stove.

Let sit for an hour or two (I do two hours)

Bring to a light simmer; add shrimp, let cook for 5-8 minutes till shrimp is pink.

Serve over rice,  chopped parsley or basil on top.

*Some people like to cook the rice in the Jambalaya, if you do, add ¾ cup of water and one cup of rice to the pot. I also like using Frank’s Red Hot Sauce, but you can use any hot sauce you like. I also put ¼ to ½ tsp of Cayenne pepper when I want that extra kick.

Good luck, cook on…

And be happy.

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