Tiny New York Kitchen: Cajun Jambalaya

By Victoria Hart Glavin of Tiny New York Kitchen

Can’t make it to the French Quarter on Fat Tuesday? Celebrate Mardi Gras with New Orleans favorites and have your own party (ok dinner for husband and the kids). My recipe calls for shrimp, but I’m allergic to shrimp so I left it out of my dish.

  • 1 Pound Peeled & Deveined Shrimp (Fresh or Frozen)
  • 1 Medium Chopped Onion
  • 1 Stalk Chopped Celery
  • 1 Chopped Green Bell Pepper
  • 2 Minced Garlic Cloves
  • 2 Tablespoons Vegetable Oil
  • 2 Cups Chicken Broth
  • One 14 1/2 Ounce Can Undrained Diced Tomatoes
  • 8 Ounces Andouille Sausages (Cut Into 1/2 Inch Slices)
  • 3/4 Cup Uncooked Long Grain Rice
  • 1 Teaspoon Crushed Dried Thyme
  • 1 Teaspoon Crushed Dried Basil
  • 1/4 Teaspoon Cayenne Pepper
  • 1 Bay Leaf
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1 Cup Cubed Cooked Ham

If using frozen shrimp make sure it is thawed. Rinse shrimp and set aside. In a large-size skillet add oil and heat over a medium-high heat. Add onions, celery, bell pepper, and garlic. Cook for 4 minutes until tender. Stir in chicken broth, undrained tomatoes, sausages, rice, thyme, basil, cayenne pepper, bay leaf and pepper. Bring to boiling and then reduce heat to a simmer. Simmer, covered, for 20 minutes. Stir in shrimp. Return to boiling. Reduce heat again to a simmer. Simmer, covered, for 5 minutes more or until shrimp turns opaque and rice is tender. Stir in ham and heat through. Remove from heat and transfer to serving bowl. Throw away bay leaf. Serve hot. Serves 4

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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