Jambalya Rice OBD style

Ingredients

1 lbs Spicy Italian Sausage

1 each small onion

1 each  green pepper

2-3 stalks celery

3 cloves garlic

1 bunch scallions or green onion

1 cup basmati rice

10 oz. canned diced tomatoes (one can)

1/2 cup OBD slow burn sauce

2 cups chicken stock/broth

1 lbs Shrimp peeled and deveined

10 oz  scallops

salt to taste (depends on how salty your broth is)

Equipment:

Knife & Cutting Board

Skillet big enough for entire recipe. I like to use my 12″ cast iron 

Spatula with flat end to stir, metal or wood

Prep Work:

Wash your veggies

Chop your veggies to a medium dice.

Mince your garlic

Slice scallions

Rinse rice and drain it well

If using a raw sausage in casing, I like to remove the casing

If needed, peel and de-vein the shrimp. I also prefer to remove the tails but this is a personal preference.  

Cooking:

Brown off sausage. Do not drain the fat.

Add to the pot your onion, celery, and green pepper Sautee for about a minute.

Add the garlic and stir just long enough get the aroma

Add the rice, tomato, and the OBD BBQ.

I used Slow Burn but any of our styles will work.

Add the chicken stock an stir well making sure nothing is stuck to the bottom.

Check the liquid for flavor. Add salt if needed. (this depends on saltiness of your broth)

Bring this to a simmer and cover.

Cook for 15 min at a very low simmer

Remove the lid and with the spatula make sure nothing is burning to the bottom. 

Don’t stir it too much at this point or your rice may become mushy.

Add the shrimp and scallops and push them down into the mixture with your spatula.

If the seafood is added too soon in the process it will overcook and become rubbery! Cover again and cook on low for ten more minutes.

Check the rice for doneness and cook more if needed.

Garnish with scallions 

Eat!

Notes:

I love a one pot meal and this one is always a crowd pleaser.

As I have mentioned before, I love recipes with interchangeable parts. 

The interchangeable parts of this recipe:

Spicy Italian Sausage

The traditional sausage to use for Jambalaya is Andouille and you absolutely can use it! Andouille can be hard to find in some regions and so I have used spicy Italian for the recipe because it is common to find across the U.S.

You can really use any kind of sausage like a smoked or even a Longaniza.

I have not tried chorizo but am curious to see how it would turn out.

Green Pepper;

Feel free to add some hot ones if you really want to spice it up!

Basmati Rice:

I use basmati rice in my day to day cooking so it is usually what I have on hand. Use whatever kind you like just keep in mind that if you use brown rice it will need a bit more liquid and a few minutes more of cooking. 

I would not recommend Jasmine rice. It would be rather starchy for this dish.

Diced Tomato:

Rotel tomatoes with chilis works well with this recipe but keep in mind it will add to the heat.   

You may notice in the pictures that I have a small can of tomato sauce. This works perfectly fine. 

Shrimp and Scallops

If part of your household does not like seafood (or if there are allergies involved) chicken works great.

If using chicken, dice medium and add to the pot early on, right when the sausage is browning to give it time to cook all the way through.

Have Fun! Play with your food!