Press enter to see results or esc to cancel.

Smoky Shrimp Jambalaya recipe

This jambalaya, a Creole specialty, isflavored with a bold spice mixture of garlic powder, cayennepepper and oregano.

Recipe: Smoky Shrimp Jambalaya

1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon crushed dried oregano
2 bay leaves
1/4 cup olive oil
3 stalks celery, diced
1 onion, peeled and diced
1 green bell pepper, seeded and diced
1/2 pound fully-cooked smoked ham, diced
1/2 pound smoked sausage, diced
1 1/2 cups long-grain rice
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can chicken stock
1 pound large shrimp, peeled and deveined

  • Combine garlic powder, salt, pepper, cayennepepper, thyme, oregano and bay leaves in a small bowl; set aside.
  • Heat oil over medium-high heat in a largepot. Saut celery, onion, green bell pepper and mixedspices until tender and fragrant, about 5 minutes. Add ham andsausage and continue cooking 4 more minutes. Stir in rice untilevenly coated. Add tomatoes (undrained) and stock and bring toa boil, cover and reduce to a simmer. Gently simmer until mostof the liquid is absorbed, about 25 minutes.
  • Stir in shrimp and allow to cook 5 moreminutes, until pink. Scoop into large bowls and serve.

    Makes 6 servings.

    Creole Shrimp and Sausage Jambalaya Recipe

    If the Smoky Shrimp Jambalaya recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment