This is one of my favorite dishes although I don’t make it enough. This one takes a little while to prepare as you need to chop peppers, onions and sausage for this. It’s great on a cold winter evening but is mild enough to be enjoyed on a summer evening as well. I will add more photos later, it was too good!
Substitutions
My recipe calls for sausage and shrimp. I have also made it with cubed ham instead of sausage. The shrimp only adds some protein and can be omitted or replaced for those with shellfish allergies. I have also purchased chopped and frozen peppers and onions but I prefer to use fresh when I have time.
Jambalaya
A little bit Spicy
Equipment
- 1 Large Stock Pot
Ingredients
- 1 Red Pepper chopped
- 1 Green Pepper chopped
- 1 Zucchini chopped
- 1 Yellow Pepper chopped
- 1 White Onion chopped
- 1 tbsp Olive Oil
- 2 tbsp Garlic minced
- 1 tsp Paprika
- 1/4 tsp Oregano
- 1/4 tsp Thyme
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 Bay Leaf
- 2 1/2 cups Beef Broth
- 1 Smoked Sausage or Kielbasa Chopped
- 1 lb Pre-cooked shrimp Deveined, tail-off
- 1 cup Long Grain White Rice
- Juice from 1 Lime
Instructions
- If using frozen shrimp, start thawing the shrimp in a colander in your sink first. Rinse with cold water.
- Add olive oil to your pot and add the chopped peppers, onion, zucchini, garlic and spices. Sauté for 5 minutes
- Add broth, sausage and rice to the pan. Stir together and cook over medium heat for 20 minutes, or until rice is cooked
- Add thawed shrimp and juice from 1 lime to the pan and cook for another 5 minutes.