2 (14-1/2-ounce) cans diced tomatoes and their juices
1 1/2 cups low-sodium chicken broth
2 bay leaves
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce, such as Tabasco, plus more as needed
12 ounces medium shrimp, peeled, deveined, and coarsely chopped
About 1 hr 30 mins
This rustic one-pot meal keeps the spicy Cajun flavors and signature sausage, shrimp, and pepper combo of traditional jambalaya but substitutes nutty, savory wild rice for the usual long-grain white rice. It’s plenty piquant as is, but if you can’t get enough heat, feel free to be even more liberal with the hot sauce.
1Heat the oil in a large wide pot or Dutch oven with a tightfitting lid over medium heat until shimmering. Add the sausage and cook, turning occasionally, until browned all over, about 6 minutes. Remove to a cutting board and, when cool enough to handle, slice into 1/2-inch rounds; set aside. Do not wipe out the pot.
2Add the onion, bell peppers, celery, garlic, paprika, cayenne, Old Bay, oregano, and celery salt to the pot and season with salt and pepper. Cook, stirring occasionally, until the onion has softened, about 5 minutes.
3Add the rice, tomatoes and their juices, broth, bay leaves, Worcestershire, and measured hot sauce. Stir to combine and bring to a simmer. Cook until the flavors meld, about 5 minutes. Add the reserved sausage and simmer uncovered until the vegetables have softened and the liquid has slightly reduced, about 15 minutes. Arrange the shrimp in an even layer on the surface of the jambalaya, cover, and simmer until firm and just cooked through, about 5 minutes. Remove from heat and stir to incorporate the shrimp. Discard the bay leaves. Taste and season with additional salt, pepper, and hot sauce as needed. Let the jambalaya rest uncovered for at least 10 minutes to allow the flavors to meld before serving.