Sausage + Shrimp Jambalaya
Jambalaya is a popular dish of West African, French and Spanish influence said to have originated in the French Quarter of New Orleans, Louisiana and is a staple of southern Cajun cuisine. I like to think of it as a second cousin to Paella in some ways, as the dish is rice-based and features a variety of vegetables and proteins.
Every time I make a pot of Jambalaya, I am transported to another place. I feel like I am chowing down on this glorious comfort food while watching a parade of musicians marching down Bourbon Street!
While other popular iterations of the recipe can include chicken, I feel that I perfected the sausage and shrimp version in the past year and am happy that I can now share it with you! Note - this recipe is best to serve four to six people. Highly recommend for a family dinner or if you are having friends over!
Ingredients:
1 tablespoon Creole or Cajun seasoning
2 tablespoons olive oil
1 smoked sausage, such as kielbasa or andouille, sliced (usually can find a good 12 or 14oz at the store)
1 large yellow onion, diced
1 medium green bell pepper, diced
1 lb. shrimp, peeled and thawed if frozen
2 and 3/4 cups water
1 tablespoon chopped fresh parsley, plus more for optional garnish
2 tablespoons chopped scallions, green parts only, plus more for optional garnish
1 tablespoon tomato paste
1 and 1/2 cups long-grain white rice
In a large heavy pot or Dutch oven, over medium-high heat, heat the oil until shimmering. Add the sausage and cook, stirring around for about 5 minutes.
Lower heat to medium and add the Cajun or Creole seasoning, onions and green pepper. Continue to cook, stirring all around until softened - about 7 minutes.
Add the shrimp, water, parsley, scallions and tomato paste. Stir all together to combine the flavors and bring to a boil.
Add the rice, cover the pot and reduce heat to medium-low. Cook until rice is tender and has absorbed most of the liquid, 18 to 20 mins. Do not stir until ready to serve, then fluff the Jambalaya with a fork and spoon into bowls.
Top with some additional scallions and hot sauce if you desire!
