I love, love, love this Smoked Sausage and Shrimp Jambalaya. Though I have to admit to a fondness for spicy food. So Cajun food in general is something I love. I also love the things I learn while researching recipes and ingredients. Apparently there is this a difference between Cajun and Creole….and it seems that my jambalaya is actually “Creole” jambalaya. In fact, a lot of the spicy cooking I’ve always considered Cajun is actually Creole.
If you’d like to read more about Creole and Cajun, “Creole vs. Cajun Cooking” is a fairly decent article. I especially love “It is said that a Creole feeds one family with three chickens and a Cajun feeds three families with one chicken.” Looking at some of my recipes: yep, I cook Creole. Most of the time. I can, after all, make one chicken last for two recipes and still make broth out of the scraps left over. And you should see how long I can make one turkey feed a family! “Louisiana Travel” has a good article too.
Or you could just scroll down to get the recipe at the bottom. haha.
Smoked Sausage & Shrimp Jambalaya
- 1 Tbsp oil (corn, canola, vegetable, or peanut)
- 1 stalk celery diced
- 2 cloves garlic minced
- 1/3 C. each green, red, & yellow pepper chopped
- 1/2 C. white onion diced
- 1 lb. shrimp cleaned (fresh preferable, but if using frozen, thaw being using)
- 1 lb. Andouille sausage sliced
- 1 can diced tomatoes
- 5 Tbsp. tomato paste
- 1 & 1/2 C. chicken broth
- 1 & 1/2 Tbsp. cajun seasoning
- 1/2 tsp. granulated white sugar
- 2 C. white minute rice
- Additional water as needed
- Green onions and/or parsley for garnish
- Mise en place. (Always!) Heat oil on medium-high in large pan. Add onion, celery, peppers, & garlic and sauté until onion slightly translucent.
- Add sausage. Sauté until mostly cooked.
- Reduce heat to medium. In bowl, whisk together juice from tomatoes, tomato paste, and 1 & 1/2 C. chicken broth.
- Add liquid mixture, tomatoes, Cajun seasoning, sugar, & rice. Cover and simmer 10 min.
- Add shrimp. Simmer 10 to 15 min. until shrimp cooked and rice proper consistency. Add water as needed. (Usually add approx. 1 cup throughout process).
- Serve, garnish with sliced green onion (green part) and parsley if desired.
2 teaspoons salt
2 teaspoons garlic powder
2 & 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 & 1/4 teaspoons dried oregano
1 & 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes