From Denny: Not in the mood for the chicken version of jambalaya? No problem; make it with shrimp and andouille sausage for a change of pace. Shrimp is ridiculously popular down South that we are forever creating new dishes to keep up with the demand.
Louisiana cooking is based off of French cooking and with the same mindset of employing whatever food sources are at hand. From the bayous or spillways teeming with yummy crayfish to the gorgeous shrimp and oysters from the Gulf of Mexico we create recipes around our bountiful food.
Louisiana cooking is based off of French cooking and with the same mindset of employing whatever food sources are at hand. From the bayous or spillways teeming with yummy crayfish to the gorgeous shrimp and oysters from the Gulf of Mexico we create recipes around our bountiful food.
Kick it up a notch with Louisiana food products like from Zatarain's that help us make our meals cook that much faster and we are all a happy lot. This recipe employs Zatarain's Jambalaya Mix of rice and seasonings. You provide the fresh shrimp, sausage, onion, bell pepper, parsley and tomatoes.
Below is the nutritional information. As with any prepared product there is more sodium than I like. What I do to dilute some of that salt is to add any extra plain cooked rice I have left over from a previous meal. Then I add a few other seasonings like garlic and paprika so as to not dilute the seasoning for the dish.
For a larger crowd to serve up to 16 just double all the ingredients and use 2 packages of Jambalaya Mix. This is one of those recipes where you can safely double it without gagging on the spices or find one flavor dominates too much.
Zatarain's Tips: For a milder flavor add 1/2 cup rice and 3/4 cup water. Use chicken or seafood for mild Jambalaya. Use smoked sausage for spicier, stronger flavored Jambalaya. Easy variation - replace 1/2 cup water with 8 oz. tomato sauce. Great with game.
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* * * Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home. Visit Denny Lyon Gifts @ CafePress.com - see what's new! Below is the nutritional information. As with any prepared product there is more sodium than I like. What I do to dilute some of that salt is to add any extra plain cooked rice I have left over from a previous meal. Then I add a few other seasonings like garlic and paprika so as to not dilute the seasoning for the dish.
For a larger crowd to serve up to 16 just double all the ingredients and use 2 packages of Jambalaya Mix. This is one of those recipes where you can safely double it without gagging on the spices or find one flavor dominates too much.
Zatarain's Tips: For a milder flavor add 1/2 cup rice and 3/4 cup water. Use chicken or seafood for mild Jambalaya. Use smoked sausage for spicier, stronger flavored Jambalaya. Easy variation - replace 1/2 cup water with 8 oz. tomato sauce. Great with game.
Crescent City Jambalaya
From: Zatarain's
Makes: 8 (1-cup) servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
1 each medium green and yellow bell pepper, chopped
1 can (14 1/2 ounces) fire roasted or regular diced tomatoes, undrained
1 cup water
1 package ZATARAIN'S® Jambalaya Mix, Original
1 pound large shrimp, peeled and deveined
1 package (12 ounces) andouille sausage, cut into 1/4-inch slices
1/4 cup chopped fresh parsley (optional)
1 medium onion, chopped
1 each medium green and yellow bell pepper, chopped
1 can (14 1/2 ounces) fire roasted or regular diced tomatoes, undrained
1 cup water
1 package ZATARAIN'S® Jambalaya Mix, Original
1 pound large shrimp, peeled and deveined
1 package (12 ounces) andouille sausage, cut into 1/4-inch slices
1/4 cup chopped fresh parsley (optional)
Directions:
1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.
Nutritional Info per 1 serving
Fat: 8Carbohydrates: 29
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| Calories: 264 Sodium: 928 |
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Cholesterol: 107
Fiber: 2
Protein: 19
Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya
* * * Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home. Visit Denny Lyon Gifts @ CafePress.com - see what's new!
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* * * Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home. Visit Denny Lyon Gifts @ CafePress.com - see what's new!
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Subscribe in a reader to Comfort Food From Louisiana* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my 24 blogs link so you can choose from among the latest posts all in one place. A free to read online newspaper from independent journalist blogger Denny Lyon. *
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!