I found some lovely wild pink shrimp from Florida at the market the other day and the first thing that came to mind was jambalaya. Along with slices of chicken Andouille sausage, cubes of salty ham, fluffy rice and cooked trilogy–a quick Cajun dinner was served. I love using long grain basmati rice for my jambalayas, but brown rice or even transforming this dish in a decadent risotto would be a delight.
(To view this recipe, click on the blue title of the blog post above*)
Jambalaya with Shrimp, Sausage and Ham
Ingredients:
- 1 1/2 cups long grain rice
- olive oil
- crushed red pepper flakes
- 1 green bell pepper, diced
- 1 small yellow onion, diced
- 1 celery stalk, diced
- salt and pepper
- 8 oz. Andouille sausage, cut into half-moons
- 4 oz. diced, cooked ham
- 3/4 lb. large shrimp, peeled and deveined
- Cajun seasoning
- Tabasco sauce
Directions:
- Cook the rice in 3 cups of boiling water according to package directions.
- In the meantime, heat 1 Tablespoon of oil over medium heat. Add in the chopped vegetables and crushed red pepper flakes. Season with ½ teaspoon of salt and ¼ teaspoon pepper. Sauté for 5-7 minutes or until the veggies are tender. Add in all three meats; season with ½ teaspoon Cajun seasoning and Tabasco to taste.
- Add the cooked mixture into the cooked rice. Serve with additional Tabasco if desired.
Tagged: Cajun, chicken Andouille sausage, Creole, ham, jambalaya, Louisiana, rice, sausage, shrimp, triology
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