Sunday, March 14, 2010

Shrimp Jambalaya with Chicken Sausage

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So I am a newly minted member of a cooking club. This is a SERIOUS club, I mean it has a list of rules and everything. Which makes nervous because I have never been one to follow the rules, let alone read a list of rules. (speaking of, I better go read the rules!) What is great about the group, I don't even really know these people, but they are all major FOODIES. So last week we had our second get together which was southern cooking. I really didn't have any southern cooking recipes, so I asked the host to assign me something, and I would create a recipe. She gave me Jambalaya. This is something that I had never eaten, nor cooked. So I read a bunch of recipes and watched a few youtube videos and off I went to create a really great recipe. The meal was SOOO good, and I will be using some of the other recipes very soon . . . . . I just cut and pasted the recipe the way I brought it to the club meeting.

Shrimp Jambalaya w/ chicken sausage

Original recipe by Natalie Fairbourne

hobblecreekkitchen.blogspot.com


1 lb chicken sausage; sliced

1 med onion diced

1 small green pepper; diced

1 lb small shrimp (cooked or non)

1 small red pepper; diced

3 celery stocks; diced

1½ c long grain rice

1 lb small shrimp (cooked or raw)

28 oz can diced tomatoes

4-5 cloves garlic; minced

2 t salt

1 t pepper

2 t smoked paprika

¼ t cayenne pepper

2 c water


Heat oil in large skillet or pot that has a lid. If using raw sausage, begin by browning the sausage, add veggies and garlic and sauté till fragrant and soft. If using cooked sausage, add now and brown a little. Next add dry rice and toast the rice briefly. Add tomatoes seasonings and water. Heat to a simmer and cover with a lid and cook for about 20 minutes till rice is tender. Stirring occasionally. If using raw shrimp, add 5 minutes before rice is done. If using cooked, add just long enough to heat throughout before serving.



I used raw sausage and didn't slice it until it was cooked ( I fished it out of the jambalaya at the end and sliced it). As far as sausage goes, you could use any kind you want, just don't use an Italian, I think the fennel would throw off the flavors. I got my sausage at the Sunflower Market in Orem, they have an awesome selection of house made chicken sausages.

2 comments:

Mum in Bloom said...

This looks and sounds delicious. I made Jambalaya once and loved it but hubby didn't :( I mean it was eat-all-the-leftovers good :)

I see ther's lots of blogging cooking clubs but I'm still intimidated & haven't joined any... yet ;) The rules freak me out too.

rookie cookie said...

Looks and sounds delicious. Comfort food to me is something like this dish. Rice, shrimp, spicy, delicious. Nice work on putting this together. I can imagine your satisfaction when it turned out well.