spicy jambalaya with shrimp + sausage

Well, I woke up sick this morning with some plague-esque situation, which is especially a bummer since I’m on day three of my ‘funemployment.’ I start a new and exciting gig on Monday, so I suppose I’ll spend the rest of my time curled up with some tea and a Harry Potter movie marathon so that I show up at 100% on Monday morning. Maybe I’ll even ask Sir Dave to make me my chicken noodle casserole with garlic cream sauce to cure me! Luckily my appetite is still rockin. πŸ˜€

Alright, enough about me and onto the jambalaya! We love, love, love Cajun food, but I almost never make it at home so I decided to give it a go. This recipe is full of spice and bold flavors and is actually really simple to make since you just throw everything into one pot. Dave had a couple of helpings, so I’d say this one is a winner.

Cook time: 50 minutes
Servings: 6

Ingredients
3 tbs butter
1 minced jalapeno
1 cup chopped green pepper
1 cup chopped onion
2 tsp salt
1 1/4 tsp cayenne pepper
1 tsp fresh cracked pepper
1/4 tsp crushed red pepper
1 lb andouille or smoked sausage, sliced
1 14.5 oz can of diced tomatoes, with liquid
2 1/2 cups medium grain white rice
5 cups chicken stock
1 lb shrimp
1/4 cup chopped green onions

Melt the butter in a large dutch oven, add the jalapeno, green pepper, onion and seasonings. Cook on medium heat until veggies are soft and slightly caramelized, about 20 minutes. Add the sausage and cook for an additional 10 minutes on low-medium heat. Next up add the diced tomatoes, rice and chicken stock, heat to a boil then turn down the heat to a simmer. Cover and cook until rice is tender and liquid is absorbed, about 20-25 minutes. Next, add the shrimp. I used pre-cooked shrimp, so tossed them in at the end of the rice cooking to heat through, about six minutes. If you’re using raw shrimp, add to the dish about 5 minutes before the rice should be done to cook completely through. Once the rice and shrimp are cooked, add the green onions, toss together and serve!

Also, a quick tip that my Grandma taught me. I made corn bread muffins for a side with the Jiffy box mix, but swapped out the milk for 1/2 cup cream corn. Certainly a cheat, but so good.

Cheers everybody and have a great weekend!

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