¾cupconverted long grain rice(uncooked rice soaked and drained)
1cupchicken stock
1cupwater
1cuptomato juice
1tsporegano
1tspthyme
3bay leaves
½tspcayenne pepper(or to taste)
½tspfresh ground black pepper(or to taste)
½tspwhite pepper(or to taste)
½tspsalt
12large shrimpsraw, peeled
Instructions
If using uncooked sausage: Remove the casing from the sausage and chop into bite size pieces. Cook the sausage in a large deep pan or wok on medium heat until the pink has gone.
Remove the sausage from the pan. Optionally, you can save about 1 tbsp. of the melted fat from the sausage to cook the vegetables in.
Add the vegetables to the pan (add a little oil if you're not using the fat from the sausages) and cook on medium heat until tender.
If using smoked sausage add it now. Otherwise, return the cooked sausage back to the pan. Mix with the vegetables and heat for a minute or two.
Stir in the tomatoes and seasonings and bring to a simmer.
Stir in the rice, water, broth and tomato juice and allow to simmer covered for about 35 minutes, stirring occasionally.
Before serving, bury the shrimp below the surface with the pot still simmering. Cook covered for about 5 more minutes or until the shrimp turns pink.
Notes
Other jambalaya variations include the addition of chicken or crawfish.This dish may be considered quite spicy to some people. If you prefer a milder version, consider using a mild sausage and reducing the red, black and white pepper.