Prep 25 mins
Cook 25 mins
My Louisiana-native boyfriend loves this!! Inspired by a combination of recipes, but tweaked to my own tastes, this makes a medium spicy, saucy jambalaya. I used white sushi rice for an extra creamy, almost risotto-like texture. The addition/omission of the hot pepper and amount of hot sauce will determine the heat factor. You can omit the wine and use all stock if you'd like. Delicious with hot garlic bread!
- 1 lb shrimp, peeled
- 2 tablespoons creole seasoning
- 1 lb smoked sausage, sliced on the diagonal
- 2 -3 tablespoons olive oil
- 1 1⁄2 cups onions, chopped
- 1 cup bell pepper, diced, red and green
- 1 small hot pepper, diced (optional)
- 2 celery ribs, sliced
- 4 garlic cloves, chopped
- 1 medium tomatoes, chopped
- 4 bay leaves
- 1 1⁄2 teaspoons hot sauce (to taste)
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 1⁄2 cups rice
- 3 cups chicken stock
- 1 cup white wine
- 1⁄4 cup parsley
- Sprinkle shrimp with creole seasoning, set aside.
- Saute smoked sausage in half the oil til browned. Set aside.
- In the same pan, saute onion, peppers and celery in remaining oil until the onion turns translucent (about 5-7 minutes).
- Add garlic, tomato, bay leaves, worcestershire, and hot sauce, saute 2 minutes.
- Add rice, saute 2 more minutes.
- Slowly add broth and wine, stirring constantly, heat to a boil. Cover and simmer over low heat 15 minute.
- Stir in shrimp and sausage, cover and cook 10 more minutes. Add parsley, remove from heat and stir.