Fat Tuesday Shrimp & Sausage Jambalaya on CT Style!
Planning for a Fat Tuesday celebration with this 1 pot dish of Shrimp & Sausage Jambalaya was the theme of my cooking segment on CT Style recently! As usual, I love cooking for everyone at the Channel 8 studio. They are all such great foodies and enjoy eating what ever I’m cooking up not to mention all the fun I have with Ryan and Teresa, it’s never a dull moment! How lucky I am to be a part of this duo that brings CT Style to life every day! Teresa is a firecracker and Ryan with his boundless good energy…priceless!
March 5th is just around the corner and sometimes it’s a good thing to plan for your party. “Marti Gras” is actually french for “Fat Tuesday” and it’s a big celebration, the last night of indulgence before the Lenten season begins on Ash Wednesday.
This shrimp & sausage Jambalaya is a rice based dish made Creole style which means it’s has tomatoes. I use 2 different smoked sausages, Andouille and a smoked kielbasa. There’s extra large shrimp, chicken stock, peppers, onions, garlic, fresh herbs and Creole spices! Oh my goodness, there’s flavor bursting out from every where! My last but not least favorite part about this amazing Jambalaya recipe is using only 1 pot!
Can’t wait for you guys to try this scrumptious shrimp & sausage Jambalaya. Since this is a night of indulgence you’ll to end you night with some irresitable sweets like Pavlova, Baklava, Drunk Blondie Bars or Cinnamon Rolls-Sticky Buns!
INGREDIENTS:
- 8 oz. Andouille Sausage OR smoked ham (Tasso if you can fin it) cut into ½” cubes
- 8 oz. Smoked Kielbasa sliced to ¼” pieces
- 1 lb. med/lg size peeled & deveined shrimp with TAILS REMOVED
- 3 cups Jasmine long grain rice, RINSED
- 6 cups chicken broth, homemade if you can
- 1 lg. green pepper diced
- 1 extra lg Vidalia sweet onion diced
- 2 celery stalk diced
- 1 jalapeno finely diced
- 3 garlic cloves grated or garlic press
- 1 28.oz whole peeled tomatoes diced up
- 1 tbsp. tomato paste
- 2 bay leaves
- 1 bunch sliced scallions- ½ c. (save 1/4 cup for garnish)
- ¾ c. fresh chopped flat leaf parsley
- 1 tbsp. fresh chopped oregano
- 1 tbsp. fresh chopped thyme
- 1 tbsp. pink Himalayan salt
- ½ tsp white pepper (black pepper if you don’t have the white pepper)
- 1-2 tsp Creole or Cajun seasonings (or ground red pepper flakes work well too)
- ½ tsp smoked Spanish paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 5 shots of Tabasco
DIRECTIONS:
- Add olive oil to a large Dutch oven and sauté on med/high cubed up Andouille sausage or smoked ham and sliced smoked Kielbasa for 5 minutes
- Add in 1 tbsp. butter and the chopped peppers, onions, celery and jalapeño and sauté on med/high for 5 minutes more until veggies are soft
- Add in grated garlic, chopped fresh oregano & thyme, diced up whole peeled tomatoes, tomato paste, chicken broth and bay leaves
- Bring to a low boil on med/high and simmer for approx. 5 minutes
- Add in the rinsed rice, salt, garlic & onion powder, pepper, creole spice (or ground red pepper) and smoked paprika
- Stir, bring back to a simmer and then turn down the heat
- Cover and simmer for 20 minutes on low
- Remove from heat and add all the shrimp, ¼ c. green onions and ½ c parsley
- Stir, replace cover and let sit for approx. 12-15 minutes for raw shrimp to steam thru
- Serve with a sprinkle of sliced green onion and fresh chopped parsley…yummm!