Mountain News Recipes - Mountain Jambalaya


Since it's time for soups, stews, roasts and other warm comfort foods, I'm sharing my favorite Jambalaya recipe. It's a mix of four different recipes so no one gets any credit and I renamed it Mountain Jambalaya because I make it on a mountain. Where I live. It's pretty easy and quick and yummmmmyyyyyy. Makes the house smell so good.

Mountain Jambalaya

1 pound smoked sausage, cut into 1/2 inch slices
1 stick butter (8 tablespoons)
1 large onion cut into slices or chopped
2 stalks celery cut into 1/2 inch pieces
1 green bell pepper cut into 1/2 inch pieces
2-3 cloves garlic, minced or 2 tsp. minced garlic from a jar
1 Tblsp. flour
2 (14 oz) cans chicken broth (or 1 box - 32 oz)
2 (14 oz) cans chopped tomatoes, diced tomatoes or stewed tomatoes
1 pound shrimp, any size shrimp you prefer
2 cups cooked rice
seasoning to taste (I use Tony Cachere but you could use Cajun seasoning or a mixture of salt, thyme, pepper, and paprika)
cayenne pepper if you like it hot

Melt butter in large pot. Add cut up sausage and saute til browned. Add celery, onions, bell pepper, and garlic, saute until softened, about 7 minutes. Add flour, stir and let cook for a minute. Add tomatoes, broth, spices and salt.
Bring to a boil; reduce heat and let simmer 25 - 30 minutes. Stir in shrimp and cook 3-5 minutes. Serve over hot buttered rice. Mmm mmmm mmmm......