Classic Jambalaya

INGREDIENTS:

• ½ lb. Andouille sausage, sliced
• 1 lb. shrimp
• 1-2 Tbsp. ghee
• 1 large yellow onion, diced
• 3-4 celery, diced
• 2 sweet bell peppers, diced
• 1 jalapeño, minced
• 2 tsp. Solspring^® Real Salt^® Ancient Fine Salt, divided
• 4-5 cloves garlic, minced
• 2 bay leaves
• 1 Tbsp. paprika
• 1 Tbsp. dried thyme
• ½ Tbsp. dried oregano
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 1 tsp. freshly cracked Solspring^® Whole Black Peppercorns
• ½ tsp. smoked paprika
• ¼ tsp. cayenne
• 3 Tbsp. Solspring^® Tomato Paste
• 1 Jar Solspring^® Garden Vegetable Italian Pasta Sauce
• 1 Tbsp. Solspring^® Hot Sauce (or more as desired)
• 1 ¼ cup of long grain brown rice, soaked if possible
• 4 cups chicken broth
• Filtered water, if needed

INSTRUCTIONS:

1. Melt the ghee in a large pot or Dutch oven over medium heat. Add sausage, and cook on one side for about 5 minutes until it’s golden on the bottom, flip and continue cooking until browned. Remove sausage from the pan, and set aside.
2. Leaving the oil in the pot, add the onion, celery, pepper and jalapeño. Sprinkle with 1 tsp. of salt, stir well and let cook for 7-10 minutes, stirring occasionally until the vegetables have softened.
3. Add the garlic, stir and cook for one more minute. Add the bay leaves, paprika, thyme, oregano, garlic and onion powders, black pepper, smoked paprika, cayenne and the remaining teaspoon of salt. Fold well to coat, and cook for 2-3 minutes until fragrant.
4. Clear a space on the bottom of the pot, and add the tomato paste. Let cook for 2-3 minutes, stirring often. Add the jar of tomato sauce, hot sauce and stir very well. Lastly, add the brown rice, broth and cooked sausages. Stir well, and bring to a simmer. Let cook, covered, for 45-90 minutes until the rice is fully cooked through (cooking time will be shorter for rice that’s been soaked). If the pot becomes too dry before the rice is tender, add recently boiled water, as needed.
5. Just before the rice is finished, place the raw shrimp on top of the rice mixture, stir through gently, and cover with a lid. Allow to simmer, while stirring occasionally, until the shrimp are cooked through and pink (about 5-10 minutes, depending on the size/thickness of the shrimp being used).
6. Taste and adjust seasoning if necessary. Serve immediately with sliced green onions and parsley, enjoy!