Monday, September 29, 2014

Shrimp and Sausage Jambalaya

It might still feel like Summer during the day time here in Southern California, but the cooler temperature in the evening has signaled that Fall is here. With all the record breaking heat that August and September brought us, a bit of dip in the mercury is welcome change.

The types of food we eat tend to change with the seasons as well. Aside from soups, we tend to crave meals that are a bit heartier, stick to your ribs type meals as the temperatures begin to dip.

Enter, Jambalaya. Born out of Louisiana, this Creole dish, influenced by the French and the Spanish has many incarnations depending on which region of Louisiana you just happen to be.

My version will be for the busy parent trying to get a quality dinner on the table as quickly as possible. We'll call it the 15 Jambalaya. Remember, I said quality. This isn't going to be the crappy Jambalaya that disappointed you at some buffet you went to. That version has been sitting in that steam table for HOURS. This recipe is wife approved and she's never the type to pretend she likes a particular dish I cooked for the sake of my ego. I'm confident you and yours will like it too.

Shrimp and Sausage Jambalaya

1/2 lb medium shrimp peeled and deveined
1/2 lb sausage of your choice, large diced (Andouille sausage was used for this recipe)
1 green bell pepper diced
1 medium onion diced
1/2 head of garlic minced
1/2 cup of stewed tomatoes
3 tbsp Creole spice mix (recipe below)
1 cup chicken broth
3 cups cooked white rice
2 tbsp vegetable oil

Creole spice mix

3 tsp smoked paprika
1 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
1 tsp ground black pepper
1/2 tsp table salt
2 tsp dried oregano
2 tsp dried thyme
1 tsp sugar

mix well and store in a jar


Cook the rice then reserve three cups

in a separate pot, saute the sausage until nicely caramelized. about 3 minutes on high heat. remove from pot then set aside.

in the same pot, sweat the garlic for about 30 seconds then add the onions and the peppers. add 3 tbsp of the Creole spice mix and saute until softened on medium fire.

add the chicken broth and rice and also the sausage and stir to incorporate. once the rice has been well coated, add the shrimp and stir for another minute or so, until the shrimp is pink and cooked through.

serve piping hot and Enjoy!

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