Sausage & Shrimp Jambalaya

Plantation

Most attribute the French heritage of the Louisiana bayou people to coining the name for this dish. The enslaved Africans living in of the area used the word “ya” for rice and the Cajun French speakers eventually adopted this word for wild rice. Combining the phrase ham with rice in their dialect resulted in the phrase “jambon à la ya”.

I had a chance to take in a cooking class given by a New Orleans chef who explained the secrets of making a good Jambalaya.  Her mantra helped me to memorize this recipe: “remember the Holy Trinity”.

  • The trinity of vegetables: onions, bell peppers and celery
  • The trinity of herbs: oregano, thyme and bay leaf
  • The trinity of spices: red pepper (cayenne), black pepper, and white pepper

Jambalaya

Sausage and Shrimp Jambalaya
Serves 6
This simple, one pot dish is a Creole staple.
Write a review
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
282 calories
43 g
42 g
8 g
12 g
2 g
409 g
901 g
10 g
0 g
4 g
Nutrition Facts
Serving Size
409g
Servings
6
Amount Per Serving
Calories 282
Calories from Fat 69
% Daily Value *
Total Fat 8g
12%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 42mg
14%
Sodium 901mg
38%
Total Carbohydrates 43g
14%
Dietary Fiber 4g
14%
Sugars 10g
Protein 12g
Vitamin A
14%
Vitamin C
66%
Calcium
11%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large hot sausages
  2. 1 large yellow onion, diced
  3. 1 rib of celery, diced
  4. 1 green or red bell pepper, diced
  5. 1 quart, stewed tomatoes
  6. 1 cup converted long grain rice
  7. 1 cup chicken stock
  8. 1 cup water
  9. 1 cup tomato juice
  10. 1 tsp oregano
  11. 1 tsp thyme
  12. 3 bay leaves
  13. ½ tsp cayenne pepper
  14. ½ tsp fresh ground black pepper
  15. ½ tsp white pepper
  16. ½ tsp salt
  17. 12 medium shrimps, raw, peeled
Instructions
  1. Remove the casing from the sausage and chop into bite size pieces. Cook the sausage in a large deep pan or wok on medium heat until the pink has gone.
  2. Remove the sausage and most of the grease from the pan, saving about 1 tbsp.
  3. Add the vegetables to the pan and cook on medium heat until tender. Return the sausage back to the pan for the last couple of minutes.
  4. Stir in the tomatoes and seasonings and bring to a simmer.
  5. Stir in the rice, water, broth and tomato juice and allow to simmer covered for about 25 minutes, stirring occasionally.
  6. Before serving, bury the shrimp below the surface with the pot still simmering. Cook covered for about 5 more minutes or until the shrimp turns pink.
Notes
  1. You can make your own variations by changing the meat. Chicken is commonly used along with other seafood like crawfish or oysters.
beta
calories
282
fat
8g
protein
12g
carbs
43g
more
The World on a Platter http://theworldonaplatter.com/

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *