A delightful twist on a classic jambalaya, this recipe combines shrimp, sausage, and seasoned rice for a flavorful and satisfying meal.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and the right texture for the dish.
In a mixing bowl, combine the chopped celery, diced onion, and minced garlic.
Use fresh vegetables for the best flavor and texture.
Add the diced tomatoes, sliced kielbasa, rice, oregano, paprika, thyme, and salt to the bowl. Mix well.
Ensure the spices are evenly distributed for consistent flavor.
Transfer the mixture to a baking dish.
Spread the mixture evenly for uniform cooking.
Dissolve the chicken bouillon cube in water and pour it over the rice mixture.
Ensure the liquid covers the rice for proper cooking.
Cover the dish with aluminum foil and bake for 55-60 minutes, or until the liquid is absorbed.
Check halfway through to ensure even cooking.
Remove the foil, stir in the shrimp and peas, and let the dish stand for 10 minutes.
Letting it stand allows the shrimp to cook gently and the flavors to meld.
Serve warm and enjoy your delicious meal.
Garnish with fresh parsley or a wedge of lemon for added freshness.
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