I love jambalaya! It’s easy to make, cheap and packed with flavor! I opted for sausage and shrimp this time and it didn’t disappoint. I didn’t have a lot of shrimp left to use, so I chopped up what I had.
1 lb. Shrimp; peeled & deveined
1 teaspoon Old Bay Seasoning
1 tablespoon Bacon Grease
1 Kielbasa Sausage; sliced
1 cup Onion; chopped
1 cup Bell Pepper; cored & chopped
1 cup Celery; chopped
2 cloves Garlic; minced
2 cups Rice
2 cups Chicken Broth
14.5 oz. Crushed Tomatoes
1 ½ Tablespoons “Slap Ya Mama” Seasoning
1 teaspoon Garlic Powder
½ teaspoon Smoked Paprika
½ teaspoon Gumbo Filé
1 teaspoon Onion Salt
Pinch of Red Pepper Flakes
Salt and Pepper to taste
- Bring a small pot of water to a boil and add the Old Bay Seasoning and shrimp. Cook until pink, about 3-4 minutes, then place in an ice bath and set aside.
- Meanwhile, heat a large skillet or dutch oven over medium heat and add the bacon grease. Once hot, sear the sausage until the edges are caramelized before adding the trinity (onions, peppers and celery.) Cook until the vegetables are tender, then add the garlic, cooking until fragrant; about 2 minutes.
- Add all of the seasonings and spices to the skillet and sauté briefly before adding the rice, broth and tomatoes. Bring to a boil, then cover and reduce to a simmer. Cook on low for 20 minutes or until the rice is tender.
- Add the shrimp back to the skillet and toss to coat, cooking until they’re heated through.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 