Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, shrimp and sausage jambalaya. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Shrimp and sausage jambalaya is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Shrimp and sausage jambalaya is something that I’ve loved my entire life. They are fine and they look fantastic.
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Try our take on this Southern classic - Shrimp and Sausage Jamabalaya recipe, made with TABASCO® Original Red Sauce. Many Cajun and Creole dishes are seasoned with the so-called holy trinity–bell pepper, onion, and celery.
To get started with this particular recipe, we have to prepare a few components. You can cook shrimp and sausage jambalaya using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Shrimp and sausage jambalaya:
- Get jambalaya
- Make ready 8 oz mild sausage, cut into 1 " chunks
- Make ready 8 oz raw large shrimp, shelled, deveined
- Take 2 tbsp olive oil
- Make ready 1 medium onion, chopped
- Take 1/2 celery stalk, thinly sliced
- Take 4 crushed cloves of garlic
- Make ready 1 medium red bell pepper, seeded and chopped
- Make ready 2 green onions, sliced. Not the dark green part though
- Make ready 1/2 cup thawed frozen corn
- Make ready 1/2 cup thawed frozen peas
- Get 1/2 tsp turmeric
- Make ready 1 tbsp salt
- Make ready 1/2 tsp sriracha sauce
- Make ready 1 tsp ground black pepper
- Take 20 oz heated chicken broth, may need more to ensure tender rice
- Get 9 oz uncooked basmati rice, rinsed until water runs clear
It's a hearty one-pot meal that makes for great leftovers! Typical, but I fell in love with Jambalaya on a trip to New Orleans over a decade ago. In this easy to follow recipe, I've added other ingredients to Zatarain's Jambalaya Mix to make it go further and feed more people. Jambalaya makes a great one-pot dish.
Steps to make Shrimp and sausage jambalaya:
- In a large saute pan,on medium heat, add oil. Once oil is hot add sausage and cook until it is almost cooked through. Will take several minutes.
- Add in onion cooking another two minutes.
- Add celery, garlic and bell pepper, cook an additional two minutes.
- Add peas and corn and rice, cook an additional two minutes.
- Add in spices, sriracha,stir then add hot broth. Adding hot broth keeps the cooking temperature stable.
- Cover and cook 15 minutes. Now add shrimp, cover and cook until liquid is absorbed and rice is tender. About 5 more minutes. Check after 5 and see if rice is cooked. If not, add more hot broth and cover a few more minutes.
- Toss in green onion, and serve!
- NOTE******Using a basmati rice makes for a more flavorful dish and it absorbs liquids beautifully.
- Rice amount is equivalent to 1 1/4 cups.
- Recipe by taylor68too
To round out the menu, serve with warmed cornbread or a French baguette and a tossed green salad. Andouille sausage is a French-Creole smoked sausage made with pork and spices. If you can't find Andouille, any spicy smoked sausage, such as chorizo or. My shrimp and sausage jambalaya is warming and delicious, seasoned with spices like smoked paprika, chili powder and cumin! I like to make my jambalaya with a variety of meats: chicken thigh, jumbo shrimp, smoky sausage and even some bacon!
So that’s going to wrap it up for this special food shrimp and sausage jambalaya recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
