I’m so sorry it’s been so long. Been busy with work, got back from London, you know.
But now I have an AMAZING recipe for you that is great to make with friends on a Sunday, or on any holiday. I originally got the recipe from here but I changed the recipe a bit.
Here are some images from Wegman’s, my favorite grocery store:
Shrimp and Sausage Jambalaya:
Ingredients and tools:
- Chopping Board
- Dutch Oven (or crockpot)
- 1 tablespoon olive oil
- 1 pound of sausage, any kind
- 1-2 pounds shrimp
- 1 cup diced celery (or one celery stick)
- 3 cups chicken stock
- 1 cup diced tomatoes
- 1 yellow pepper
- 1 orange pepper
- 1 red pepper- Use whatever kind you want, if you like green peppers feel free to add them in
- 1 medium onion
- Minced Garlic
- 2 teaspoons salt
- 1 tablespoon butter
- 3-5 dashes of hot sauce
- Chilli Powder
- 1 teaspoon ground pepper
- Lemon Juice
- Start by chopping all of your veggies and meat. While you are doing this, pour the olive oil in the dutch oven and heat it over medium heat.
- Once you have chopped up your sausage, then put it in the dutch oven and saute until browned, probably 8-10 minutes.
- Remove sausage once it is cooked and put into a separate bowl or container.
- Add the butter, chopped onion, chopped (and seeded) celery and peppers, and saute for 10 minutes, till onion is translucent. Make sure you keep stirring the vegetables so none get stuck on the bottom!
- Add tomato, garlic, pepper, and salt. Add any other herbs and spices you like, and the ones that are listed in the recipe. Return to boil for 3 minutes
- Reduce heat to a simmer and add cooked sausage and chicken broth. Let the meat and the vegetables cook for 20 minutes, simmering.
- While this is cooking make the rice-whatever kind of rice you like, brown or white.
- After the 20 minutes is over, add the lemon juice, parsley, and shrimp. Let it cook for about 5-10 minutes at low-medium heat. If your shrimp is already cooked, heat on low for 5 minutes.
- Done!! Serve over rice.