• Tommy Centola

Shrimp, Sausage and Tomato Jambalaya

Here is a good Creole jambalaya. You can use any tomatoes you like. Heirloom tomatoes give a extra tomato punch to the dish.


2 tablespoons canola oil

1 pound andouille sausage, sliced

1 1/2 cups chopped onions

1 1/2 cups chopped celery

1 1/2 cups chopped green bell pepper

3 cloves garlic, minced

2 (8oz) packages long-grain and wild rice blend

2 large tomatoes, roughly chopped

5 cups chicken stock

2 fresh bay leaves

1 1/2 pounds peeled and deveined large fresh shrimp (tails left on)

2 tablespoons chopped fresh parsley

1 tablespoon Creole seasoninig

1 teaspoon smoked paprkia


IN a larg Dutch ovn, heat oil over medium-high heat. Add sausage; cook until browned, about 5 minutes. Add onion, celery, and bell pepper; cook, stirring frequently, until tender, about 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add rice; cook, stirring frequently, until lightly toasted, about 3 minutes. Add tomatoes, stock, and bay leaves; bring to a boil. Reduce heat to medium-low; cover and cook until rice is tender, about 15 minutes. In a medium bowl, combine shrimp, Creole seasoning and paprika. Add shrimp to rice mixture, and stir until combined. Cook until shrimp are pink and firm, about 2 minutes. Serve immediately.


Enjoy!!!

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