Sausage and Shrimp Jambalaya

On a day when most are watching football while snacking on wings, chili, various chips and dips, I woke up this morning and found myself looking forward to Lady Gaga’s halftime show and craving a spicy smoky bowl of jambalaya. Having now fulfilled both those desires, I am quite content and find myself here hoping to spread some of this much needed joy to fight off the inevitable end-of-weekend blues.


I had previously made this jambalaya, which I found to be good but a bit bland. After doing some more jambalaya research, I found this recipe shared by Ina Garten and this other recipe, took parts of all three but stuck mostly to the original, and wound up with a spicy, savory, smoky and (probably completely inauthentic) utterly satisfying one-bowl, one-pot dinner.

Sausage and Shrimp Jambalaya (Serves 4)
Olive oil
1/2 lb kielbasa sausage, sliced
1 stalk celery, chopped fine
1 small onion, chopped fine
1/2 green bell pepper, chopped fine
1/2 or 1 jalapeño, seeded if very hot, chopped fine
2 tbsps chopped garlic, minced (about 6 cloves)
2 medium tomatoes, chopped
1 tsp Worcestershire sauce
1 tbsp tomato paste
5-10 dashes Tabasco, to taste
3/4 cup rice, rinsed
3 cups chicken stock
2 bay leaves
1-2 stalks scallions, chopped
16 medium shrimp, peeled and deveined
1 tbsp Creole seasoning, recipe below

Creole Seasoning (from Emeril Lagasse)
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

  1. Massage Creole seasoning blend into shrimp. Set aside.
  2. In a heavy-bottomed pan (such as Dutch oven), sauté kielbasa in olive oil over medium-high for 5 minutes or until browned on both sides. Remove from pot and set aside.
  3. In the same pot, over medium heat, sauté green bell peppers, onions, jalapeño, and celery for 3-4 minutes or until softened.
  4. Add chopped tomatoes and juices, garlic, tomato paste, Worcestershire sauce and tabasco. Cook for 5 minutes until flavors are well blended. Season with salt and pepper, and more tabasco if needed.
  5. Add stock and bay leaves to the mixture. Bring to a boil.
  6. Add rice, reduce heat to simmer. Cover pot. Cook until rice absorbs the liquid and is tender, about 20 minutes.
  7. Add shrimp, browned kielbasa and scallions. Cook for 2-3 minutes until shrimp is just cooked. Taste for seasoning.

Enjoy, preferably with extra Tabasco somewhere handy.


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