Shrimp & Sausage Jambalaya

I feel like I should have named my blog something about hearty, comfort food...because those are all my favorite recipes and this one is no different!  It combines some of mine and Jess's favorite things into one, big throw together meal: shrimp, sausage, spiciness, rice, peppers...the list goes on!  Have you guys ever been to New Orleans?  I have and wasn't too impressed, EXCEPT for the food...oh man, I love cajun/southern/whatever-it-is food.  Jambalaya is one of my meals, either to order at a restaurant or to fix at home, so thanks, Louisiana! (If it originated somewhere else, sorry!)

I have altered this same recipe a few different ways, either adding or removing peppers, proteins (sometimes I add chicken, or do only one kind of protein), adding more broth and making it a gumbo (soupy-Jambalaya!), you get the idea.  But all in all, this is the way I like to make it, more tomato-saucy than dry, but less brothy. 

It is plenty of food on its own, but you can never go wrong by adding a few pieces of crusty bread to dip in the tomato-ey goodness.  Or serve with a salad for a well-rounded meal...we don't do that, but you're welcome to!  We also like it pretty spicy, so feel free to cut back the amount of cayenne and replace jalapenos with bell pepper.

Shrimp & Sausage Jambalaya -
1 large Onion, diced
2 medium Jalapenos, diced
1 red Bell Pepper, diced
3 cloves Garlic, minced
13 oz Smoked Sausage, cut into rounds or bite-sized pieces
2 tablespoons Olive Oil
28 oz Crushed Tomatoes
3 cups Chicken Broth
1 lb Okra, cut into bite-sized pieces
Salt, lots of salt...
1/2 cup DRY Rice
1 teaspoon Dry Mustard
1 teaspoon Ground Sage
1 teaspoon Paprika
1 teaspoon Cumin
1 teaspoon Parsley
1/2 teaspoon Cayenne
1/4 teaspoon ground Thyme
10 oz raw Shrimp, peeled & deveined

If your okra is frozen, thaw it.  If not, cut into bite-sized pieces, discarding ends.  I think you can eat the ends, but I don't like them, so I always toss 'em.  In a large bowl, combine a few cups of water and quite a bit of salt.  Almost until it stops dissolving, so several tablespoons. Add your cut okra to the bowl, adding water to cover if needed.  Let sit while you continue preparing.  This will take some of the stickiness out of your okra. 

In a large soup-pot, heat up your oil to medium-low heat.  Meanwhile, dice up all your veggies and sausage.

Brown the onion, peppers, and sausage for 5-7 minutes, or until the vegetables are soft.  Add garlic and cook another minute or so. 

Add chicken broth and crushed tomatoes, bring to a boil.

Add rice, okra, and all the seasonings.  Turn heat down, cover, and simmer for 15 minutes. 

Add shrimp, stir together, cover, and cook another 5 minutes or so, or until the shrimp are opaque and pink.

Remove lid, cook off any additional liquid.  If at any point it needs more liquid you can add additional tomato sauce or chicken broth.

Yum!