A fantastic shrimp jambalaya recipe that you will make often
Experience New Orleans cuisine with this fantastic Shrimp Jambalaya recipe.
Where gumbo is a Louisiana soup served over rice, jambalaya is a dish with the rice cooked in the meat, seasonings and liquid.
During the cooking process the delicious liquid is absorbed completely into the rice and the result is a dish similar to paella.
But jambalaya is much better.
Jambalaya is a meal in itself and is complimented when served with a fresh garden salad and toasted french bread.
Shrimp and Sausage Jambalaya
1 pound peeled and deveined shrimp
1 pound smoked sausage or preferably andouille thinly sliced
2 1/2 cups Uncle Ben’s Converted rice
1-15oz can tomato sauce
1-10 oz can RO*TEL Tomatoes, chopped
1 can beef broth
1 can French Onion Soup (this is a consume or broth soup)
1/2 medium green pepper
2 stalks celery chopped
2 cloves garlic minced
3 whole bay leaves
1/2 cup melted margarine or butter
Keep shrimp refrigerated until ready to cook.
In a large heavy pot (at least 5 quart size) brown sausage on medium heat in a little vegetable oil. This will take about 8-10 minutes
When sausage is brown add all ingredients into the pot except for the shrimp. Stir and combine well. Place pot in preheated oven set at 350 degrees and cook uncovered for 45 minutes.
After cooking for 45 minutes remove pot from oven and stir in shrimp and the following ingredients.
4 green onions chopped
4 tablespoons parsley chopped
1/2 teaspoon Tony Chachere’s Cajun Creole Seasoning
1 teaspoon Tabasco sauce
Return pot to oven and continue to bake for 30 more minutes or until all liquid is absorbed. Remove from oven and fluff with a fork before serving.
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