louisiana jambalaya

Jambalaya is just one of those foods you want to make on a rainy day.  Super comforting and full of flavor.  I have a lot of relatives that live in the south, and while I may make mine a little different than them--I still think it's equally delicious.  Growing up my mom made it a few times, but only using those Zataran packets, which are alright, but definitely can't touch homemade.  I was watching Paula Deen on food network a few months ago and she was making Jambalaya, and I thought "I can do that."  I changed it up some and this is what I got.  I now make it every couple weeks.  Today is rained all day so I whipped up some of this comfort food.

Jambalaya Recipe

1/2 cup vegetable oil

2 red onions, chopped

4 green onions, chopped

1 bell pepper (any color), chopped

5 garlic cloves, thinly sliced

2 bay leaves

1 jalapeño, seeded, deveined, minced

1/2 teaspoon dried oregano

1 tablespoon creole seasoning

2 tablespoons tomato paste

1 ½ pounds turkey sausage or chicken sausage 

2 14 oz. cans chicken broth

1/4 cup water

1 14.5 oz. canned tomatoes, diced, with liquid

2 cups long-grain rice, rinsed

Directions

Heat large soup pot to medium-high heat.  Once it is heated add oil, red onions, green onions, bell pepper, jalapeño, Creole Seasoning, dried oregano, garlic, and bay leaves.  Give it a good stir and then cover with a lid to cook the vegetables for 15 minutes, stirring occasionally.  Once the vegetables become tender, mix in tomato paste, sausage, water, chicken broth, canned tomatoes, and rice.  Turn the heat up to high and wait until it begins to simmer, and then reduce the heat to low and put a lid on it.  Check on it occasionally and stir it so that the jambalaya is not burning on the bottom of the pot.  Let the jambalaya cook for 45 minutes to 1 hour (the sausage should be completely cooked through).