Midwest Jeff Jambalaya
About this recipe
Take one of the best dishes of the South and bring it up to the Midwest for a flavor fusion unlike anything your mouth has seen. Whip up this dish in just one pot for easy cooking and easy cleaning.
- 1 package JOHNSONVILLE® Cajun Chicken Sausage Links
- 1 package JOHNSONVILLE® Andouille sausage
- 1 pound shrimp
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 can (10 ounces) diced tomatoes with chilies
- 1 can (15 ounces) chicken broth
- 1 medium onion
- 2 celery stalks
- 1 green bell pepper
- 1 red bell pepper
- 3 - 4 garlic cloves
- 1 ½ cups pre-cooked white rice
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- 1 teaspoon pepper
- 1 cup green onions
- In a large stock pot or Dutch oven (at least 8 quarts), heat olive oil over medium heat.
- Add the chopped onion, celery and peppers. Sauté until vegetables are soft.
- Slice the Johnsonville Chicken and Andouille sausages lengthwise and then into chunks.
- Add sausage and minced garlic to the pot, and cook for 5 to 8 minutes.
- Add both cans of diced tomatoes and liquid and chicken broth. Bring to boil.
- Add uncooked rice and cover. Lower heat to medium-low for 5 minutes.
- Stir and add uncooked shrimp. Cook another 5 minutes or until shrimp is pink.
- Add both cans of drained and rinsed beans.
- Combine onion powder, oregano, thyme and pepper and mix, then add to the pot. Add honey and mix again.
- Simmer on low until ready to serve. The longer the ingredients simmer, the better the flavor.
- Serve in a bowl and top with the chopped green onions.