Robustly flavorful Jambalaya is perfect when cooking for a crowd—or making a Sunday supper with an eye on leftovers. Andouille sausage and mustard greens give this version a real kick—you can tone it down by using a milder kielbasa sausage and mellow collard in place of the mustard greens.
- 2 tablespoons canola oil
- 5 cups mustard greens, stemmed, torn into bite-sized pieces
- 12 ounces Andouille sausage, cooked, cut into 1/4
- 1 medium onion, diced
- 6 garlic cloves, minced
- 1 medium green bell pepper, diced
- 3 celery ribs, diced
- 1 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 2 1/2 cups low sodium chicken broth
- 1 14.5 ounce can fire roasted diced tomatoes
- 1 tablespoon Louisiana-style hot suace
- 1/2 teaspoon sea salt
- 1 1/2 cups long grain white rice
- 1 pound extra large shrimp, peeled, deveined
- Heat 1 tablespoon of the oil in an Anolon Nouvelle Copper Hard Anodized Nonstick 5-quart Covered Sauté Pan over medium. Add the mustard greens and cook, stirring occasionally, until wilted, about 2-3 minutes; transfer to a bowl and reserve.
- Heat the remaining 1 tablespoon oil in the pan over medium. Add the sausage and cook until starting to brown, about 4 minutes. Stir in the onion, garlic, bell pepper, celery, thyme, oregano and cayenne pepper; cook until the vegetables start to brown, about 7-8 minutes.
- Add the tomato paste and cook, stirring, 1 minute. Add the broth, diced tomatoes and salt; bring to a boil. Stir in the rice, cover, reduce the heat to medium-low and simmer until the liquid has been absorbed and the rice is tender, about 20 minutes.
- Stir in the shrimp and reserved mustard greens, cover the pan and cook until the shrimp are just cooked through, about 4-5 minutes. Remove from the heat and let stand 10 minutes. Divide among 4 servings bowls and serve with additional hot sauce, if desired.