Jambalaya

Jambalaya is a Southern Creole dish of Spanish and French origin, made popular in the French Quarter of New Orleans.  It’s a traditional rice dish with smoked sausage, the trifecta of vegetables in Creole cuisine (peppers, onions and celery) and shrimp or crawfish. Some varieties add chicken, others add tomatoes (like us!) and most would compare this dish to Spanish paella but without any saffron. We make our own Creole seasoning for our jambalaya, click HERE for that recipe, but store bought Creole seasoning won’t take away from this delicious dish.

Jambalaya

Jambalaya

We decided to add a dash of Montreal to our jambalaya by using Joe Beef sausage instead of the usual andouille. We used two types of Joe Beef sausage (available at most IGA grocery stores), their country beef sausage, and their all beef sausage with beef style bacon. It was delicious, but if you’re a puritan, stick to andouille smoked sausage for that authentic feel.

We’re obsessed with garlic, it adds so much flavour and it’s also REALLY good for you, click HERE for an interesting read on the 14 Science-Backed Health Benefits of Garlic. We love it when things taste good but are also good for you, to be honest we usually add a little more garlic that this recipe asks for 😉

Joe Beef Sausages

Joe Beef Sausages

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Jambalaya

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-8
  • Difficulty: easy
  • Recipe type: Main or Side Dish

Ingredients:

  • ¼ cup salted butter
  • 2 yellow onions, finely chopped
  • 4 stalks celery, peeled and chopped
  • 1 large red pepper, chopped
  • 4 cloves of garlic, minced
  • 2 jalapeno peppers, finely chopped
  • 2 bay leaves
  • 3 tbsp Creole seasoning, maybe more
  • 1 tsp cayenne pepper
  • ½ tsp thyme, dried
  • 680g andouille or any smoked sausage, sliced
  • 2 lb shrimp, raw, shelled and deveined
  • 2 cups chicken broth
  • 1 can (796ml) diced tomatoes
  • 3 cups long grain rice

Directions:

  1. Melt butter in a large pot over medium heat. Cook all vegetables and spices for 15 minutes until tender
  2. Add sausages, chicken broth, diced tomatoes with juice, rice and shrimp
  3. Reduce heat to low, cover and cook until rice is tender for 30-45 minutes, stirring occasionally
  4. Add more chicken broth if it the broth has been absorbed by the rice but the rice requires further cooking
  5. Taste and add more creole seasoning if necessary (we often do)

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