(I totally forgot to take a picture, but this one was found here)
We used to have a wonderful cookbook…I think it was by Sunset Magazine, that had a recipe in it for One Pot Jambalaya, that we really liked. Unfortunately, it was ruined when our microwave started leaking water* and ruined about 1/3 of my cookbooks. Dang. Anyway, we found ourselves in need of a new recipe, so I went searching on the trusty internets, and like always, they didn’t fail me. This was actually even better than the recipe we used to eat and enjoy. Give it a try. Mmmm.
Recipe found here.
Smoked Sausage and Shrimp Jambalaya
- 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 tomato, 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.
*Our microwave didn’t leak. It was water coming from the bathtub drain upstairs and leaking down the wall behind the microwave, then pooling underneath and seeping over to soak the cookbooks. Grrr. Cookbooks aren’t cheap.
**Dang, I forgot to add the parsley. I remembered to buy it, though. Does that count for anything? No? Dang.