If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Serves 4-6 - Remember in Seinfeld when Newman gets his hands on the jambalaya?
Ingredients
1 cup each diced celery, onion and green pepper
1 pound fully-cooked chorizo or andouille sausage, cut crosswise into 1/4” slices
2 large cloves garlic, crushed
1 cup white rice
1 tablespoon creole or Old Bay seasoning
2 1/2 cups chicken broth
3 Roma tomatoes, diced
1 pound raw, peeled & de-veined shrimp
2 tablespoons parsley, chopped
Directions
Heat a large skillet (that has a lid) on medium high, add about a tablespoon of oil and when hot put in celery, onion and green pepper - cook until softened and just until they get some color, about 5 minutes
Add sausage and cook 5 minutes or until it starts to brown
Add garlic and when fragrant, add creole or old bay and stir well to mix through
Add rice, stirring really well and let toast a couple minutes, then add broth, tomatoes and mix well
Bring to a boil, turn down to a simmer, cover and cook 15 minutes
Add shrimp, stir well and cover again - and in about 5 minutes the shrimp should be perfect or until all liquid is absorbed and rice is soft
