Shrimp and Sausage Jambalaya
Creole jambalaya is tomato based and originated in New Orleans. There is also a Cajun-style jambalaya which is darker in color and does not contain tomatoes.
INGREDIENTS | SERVES 6
- ½ pound ground sausage
- 2 tablespoons butter
- 1 onion, chopped
- 1 large green pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons parsley
- ½ teaspoon thyme
- ¼ teaspoon cayenne pepper
- 1 (14-ounce) can diced tomatoes
- 1 chicken bouillon cube
- ½ teaspoon salt
- 1 bay leaf
- 1½ cups rice
- 1 pound large shrimp, raw, shelled, deveined
In large skillet (or stockpot), brown sausage over medium-high heat. Remove sausage and drain if needed.
Melt butter in skillet, and sauté onion and pepper 5–10 minutes until vegetables are tender. Add garlic and sauté 1 more minute.
Add cooked sausage, parsley, thyme, and cayenne and sauté an additional 5 minutes.
Drain diced tomatoes into a measuring cup, reserving liquid. Add enough water to the liquid from the tomatoes to make 2½ cups of liquid. Pour liquid into the skillet.
Add tomatoes, bouillon cube, salt, bay leaf, and rice. Cover and lightly boil for 35 minutes. Add the shrimp, cover, and cook an additional 20–25 minutes until rice is tender.
Cool, then freeze in a freezer bag or plastic container.
Defrost in the refrigerator for 24 hours and heat over low heat for 20–30 minutes or until heated through.
Calories: 324 | Fat: 16 g | Protein: 21g | Sodium: 737mg | Carbohydrates: 24g | Fiber: 2g
How Jambalaya Got Its Name
As folklore has it, the name jambalaya came about when a traveler stopped at an inn for dinner. There was nothing prepared so Jean, the cook, was told to balayez, which in French Creole means to “throw something together.” The new dish was named Jean balayez which evolved to jambalaya.