Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, shrimp and sausage jambalaya. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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. Shrimp-and-Sausage Jambalaya. this link is to an external site that may or may not meet accessibility guidelines. My shrimp and sausage jambalaya is warming and delicious, seasoned with spices like smoked paprika, chili powder and cumin!
Shrimp and sausage jambalaya is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Shrimp and sausage jambalaya is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have shrimp and sausage jambalaya using 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Shrimp and sausage jambalaya:
- Prepare jambalaya
- Make ready 8 oz mild sausage, cut into 1 " chunks
- Take 8 oz raw large shrimp, shelled, deveined
- Get 2 tbsp olive oil
- Prepare 1 medium onion, chopped
- Get 1/2 celery stalk, thinly sliced
- Prepare 4 crushed cloves of garlic
- Take 1 medium red bell pepper, seeded and chopped
- Take 2 green onions, sliced. Not the dark green part though
- Prepare 1/2 cup thawed frozen corn
- Take 1/2 cup thawed frozen peas
- Make ready 1/2 tsp turmeric
- Take 1 tbsp salt
- Prepare 1/2 tsp sriracha sauce
- Get 1 tsp ground black pepper
- Get 20 oz heated chicken broth, may need more to ensure tender rice
- Take 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. DIRECTIONS Season shrimp with salt and cayenne.
Instructions 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
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. DIRECTIONS Season shrimp with salt and cayenne. Cook until rice is tender, liquid is absorbed and shrimp is pink. 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 exceptional food shrimp and sausage jambalaya recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
