Shrimp and Sausage Jambalaya
Well that stinks. I just sat down to edit photos from a delicious breakfast casserole I made and for some reason they were all blurry. (I have been struggling with lighting now that it gets dark so early). I wanted to get that up on the blog but I will have to postpone it. That’s okay though because that means I will have to make it again soon, which means I get to eat it again soon! I guess I am fine with that ;). I am glad I have another recipe photographed and ready to go though! Say hello to Shrimp and Sausage Jambalaya.
I saw Ina Garten make this on the Food Network a couple of years ago and I was immediately intrigued. It looked absolutely delicious. I whipped up a pot of this Jambalaya that evening and I have been making it ever since. This is such a comforting and impressive dish.
It may look like this Shrimp and Sausage Jambalaya calls for a lot of ingredients and that’s because well….it does. But don’t let that scare you! This dish needs love. Lots of love. There are meats that need to be browned in order to build flavor. The veggies need to soften and marry with the spices. The rice needs to simmer until it’s cooked and slightly sticky. The shrimp need to steam gently inside the rice. And the final seasonings need to be added at the end. But don’t run away! Don’t say you can’t do it! This Jambalaya is so flavorful and so completely worth all the effort that goes in it. I love to go in my kitchen (also known as my happy place), turn on some good music, pour a glass of wine, and cook me some Jambalaya! There is something very relaxing about it.
This is a great dish to entertain with because it makes a big ole pot. This may actually, literally, feed an army. Once my Dutch Oven is filled to the brim with colorful and flavorful Jambalaya, I pop it down in the middle of the table and everyone digs in. You can top it with fresh herbs, scallions, and more hot sauce if you like.
The end result is nothing short of spectacular! The kielbasa and ham are caramelized and the shrimp is perfectly cooked. You can taste spices like oregano, thyme, and garlic. The tomato paste gives great depth of flavor while the fresh lemon juice added at the end brightens everything up. And white rice has never seen better days than when it gets to be the “glue” in this dish. I can’t say enough good things about this Shrimp and Sausage Jambalaya; so I am going to stop talking and tell you to go make it! (Only if you love good food)
- 1 tbls. olive oil
- 1 pound Kielbasa, sliced
- 1 pound smoked ham, cubed
- 1 tbls. butter
- 1 medium onion, diced
- 1 cup celery, diced
- 1 green bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- 1 cup seeded and diced tomato
- 3 garlic cloves, minced
- 1/2 tsp. cayenne
- 1 tsp. dried oregano
- 1/2 tsp. dried thyme
- 2 tbls. tomato paste
- 6 cups chicken stock (good quality one)
- 3 cups long grain white rice, uncooked and rinsed
- 3 bay leaves
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 6 to 8 dashes of hot sauce (optional)
- 1/2 cup chopped scallions, divided
- 3/4 cup chopped fresh parsley, divided
- 1/4 cup freshly squeezed lemon juice
- 1 pound of medium shrimp, peeled and deveined
- Heat the oil in a large Dutch Oven over medium heat. Add the kielbasa and sauté for 8-10 minutes or until browned. With a slotted spoon, remove the kielbasa into a bowl and set aside. Add the cubed ham to the pan and sauté for 8-10 minutes or until browned. Remove from the pan to the bowl with the kielbasa and set aside.
- Add the butter, onion, celery, and peppers to the same Dutch Oven and sauté for 8-10 minutes or until the onion is translucent. Add the tomato, garlic, cayenne, oregano, thyme, and tomato paste. Cook until all the vegetables and herbs are blended. Add the chicken stock and bring to a rolling boil.
- Stir in the rice, kielbsasa, ham, bay leaves, salt and pepper, and hot sauce if using. Bring back to a boil and reduce the heat to low and simmer covered for 20 minutes.
- Add 1/4 cup of scallions, 1/4 cup of parsley, the lemon juice, and raw shrimp. Stir well so that the shrimp is covered in rice. Take the pot off the heat, cover, and let sit for 15 minutes.
- Garnish with remaining scallions and parsley.
Adapted from Barefoot Contessa