Shrimp and sausage jambalaya. 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.
It's a hearty meal that makes for great leftovers! I think it's impossible to go to New Orleans and not fall in love with the food. The BEST Jambalaya Recipe — made with shrimp, chicken and Andouille sausage, veggies, rice and the most delicious zesty Cajun seasoning. This Perfect Shrimp and sausage jambalaya using 17 easy ingredients and 10 easy steps. This is guide how achieve yummy food.
Ingredients of Shrimp and sausage jambalaya
- It’s of jambalaya.
- You need 8 oz of mild sausage, cut into 1 " chunks.
- Prepare 8 oz of raw large shrimp, shelled, deveined.
- You need 2 tbsp of olive oil.
- You need 1 of medium onion, chopped.
- You need 1/2 of celery stalk, thinly sliced.
- You need 4 of crushed cloves of garlic.
- Prepare 1 of medium red bell pepper, seeded and chopped.
- It’s 2 of green onions, sliced. Not the dark green part though.
- It’s 1/2 cup of thawed frozen corn.
- Prepare 1/2 cup of thawed frozen peas.
- Prepare 1/2 tsp of turmeric.
- It’s 1 tbsp of salt.
- It’s 1/2 tsp of sriracha sauce.
- You need 1 tsp of ground black pepper.
- You need 20 oz of heated chicken broth, may need more to ensure tender rice.
- Prepare 9 oz of uncooked basmati rice, rinsed until water runs clear.
This Cajun jambalaya is the perfect easy dinner recipe, and also makes for great leftovers. Jambalaya makes a great one-pot dish. 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.
Shrimp and sausage jambalaya instructions
- 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.
If you can't find Andouille, any spicy smoked sausage, such as chorizo or. This version of a "red" jambalaya originated in the French Quarter of New Orleans when saffron wasn't readily available. I'd always heard that Jambalaya was a very tasty dish, and because I'd never had it before, I wanted to try it. One day I was playing scrabble online with a girl that I didn't know, and we started talking about where we were from. It just so happened that she was from Louisiana.