Shrimp & Sausage Jambalaya
Serves: 8-10
Prep Time: 25 minutes
Cook Time: 1 hour
3 tablespoons butter
1 tablespoon extra virgin olive oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 cup celery, diced
3 cloves garlic, minced
1 14.5 ounce can diced tomatoes, with juice
1/2 teaspoon cayenne pepper
1 teaspoon raw honey or sugar
1 1/2 teaspoons creole seasoning
Dash of smoked paprika
Salt/Pepper, to taste
1 heaping teaspoon fresh or dried thyme (minced if fresh)
6 cups chicken stock
3 cups white long grain rice, rinsed
3 bay leaves
1 pound cooked andouille or kielbasa sausage, sliced
1-1 1/2 pounds frozen raw wild red shrimp (peeled & deveined), thawed
1 tablespoon fresh parsley, minced
1/2 cup green onions, sliced
In a large dutch oven, heat 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat. Add onions, bell peppers, & celery, sautéing 10 minutes or until onions are soft.
Add thyme & garlic, stirring for 2-3 minutes.
Add tomatoes, cayenne pepper, creole seasoning, a dash of smoked paprika, honey or sugar, and a good dash of salt & pepper. Stir well and let simmer 3-4 minutes.
Turn heat to high and add chicken stock. Bring to a rolling boil, then add rice, bay leaves, & hot sauce. Return to a boil, then reduce heat to low. Cover and let simmer 35-45 minutes or until rice is cooked, stirring once every 10-15 minutes.
Once rice is soft, add sliced sausage and stir. Taste & add more seasonings if necessary.
In medium frying pan, heat remaining 1 tablespoon of butter over medium heat. Add thawed shrimp and sauté 4-5 minutes or until shrimp turn white. Drain and add shrimp to rice mixture. Stir gently. Sprinkle green onions and parsley over top. Cover and turn off heat. Let sit another 15 minutes without heat before serving. Enjoy!
Tips: *I bought the cooked chicken andouille sausage from Trader Joe's and it was perfect!
*To thaw shrimp: Place sealed bag with shrimp in bowl of cold water for 15-30 minutes until thawed OR unwrap shrimp and place in colander with cold running water for 10 minutes or until thawed.
*For chicken stock my favorite brand to use is Better Than Bouillon chicken base. The flavor is the best!
Prep Time: 25 minutes
Cook Time: 1 hour
3 tablespoons butter
1 tablespoon extra virgin olive oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 cup celery, diced
3 cloves garlic, minced
1 14.5 ounce can diced tomatoes, with juice
1/2 teaspoon cayenne pepper
1 teaspoon raw honey or sugar
1 1/2 teaspoons creole seasoning
Dash of smoked paprika
Salt/Pepper, to taste
1 heaping teaspoon fresh or dried thyme (minced if fresh)
6 cups chicken stock
3 cups white long grain rice, rinsed
3 bay leaves
1 pound cooked andouille or kielbasa sausage, sliced
1-1 1/2 pounds frozen raw wild red shrimp (peeled & deveined), thawed
1 tablespoon fresh parsley, minced
1/2 cup green onions, sliced
In a large dutch oven, heat 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat. Add onions, bell peppers, & celery, sautéing 10 minutes or until onions are soft.
Add thyme & garlic, stirring for 2-3 minutes.
Add tomatoes, cayenne pepper, creole seasoning, a dash of smoked paprika, honey or sugar, and a good dash of salt & pepper. Stir well and let simmer 3-4 minutes.
Turn heat to high and add chicken stock. Bring to a rolling boil, then add rice, bay leaves, & hot sauce. Return to a boil, then reduce heat to low. Cover and let simmer 35-45 minutes or until rice is cooked, stirring once every 10-15 minutes.
Once rice is soft, add sliced sausage and stir. Taste & add more seasonings if necessary.
In medium frying pan, heat remaining 1 tablespoon of butter over medium heat. Add thawed shrimp and sauté 4-5 minutes or until shrimp turn white. Drain and add shrimp to rice mixture. Stir gently. Sprinkle green onions and parsley over top. Cover and turn off heat. Let sit another 15 minutes without heat before serving. Enjoy!
Tips: *I bought the cooked chicken andouille sausage from Trader Joe's and it was perfect!
*To thaw shrimp: Place sealed bag with shrimp in bowl of cold water for 15-30 minutes until thawed OR unwrap shrimp and place in colander with cold running water for 10 minutes or until thawed.
*For chicken stock my favorite brand to use is Better Than Bouillon chicken base. The flavor is the best!
