New Orleans-Style Jambalaya
Serves: 6
  • 1 pound medium peeled shrimp
  • 1 Tablespoon Creole seasoning
  • 2 Tablespoons olive oil
  • 5 links Andouille sausage, sliced
  • ¼ cup chopped onion
  • ¼ cup chopped celery
  • ¼ cup chopped green pepper
  • 2 Tablespoons minced garlic
  • ¾ cup rice
  • ½ cup chopped tomatoes
  • 3 bay leaves
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon hot sauce
  • 3 cups chicken stock
  • Salt and pepper to taste
  • Green onions for garnish
  1. Toss creole seasoning with the shrimp. Keep in fridge until you are ready to use.
  2. Heat a Dutch oven over medium-high heat. Add 1 Tablespoon olive oil and add the sausage. Cook until the sausage starts to brown. Remove from the pan and set aside.
  3. Add the other tablespoon of olive oil to the pan. Add onion, celery, and green pepper. Cook for 3 minutes, or until the vegetables begin to soften. Add the rice, garlic, tomatoes, bay leaves, worcestershire sauce, and hot sauce. Season well with salt and pepper.
  4. Pour in the chicken stock. Bring to a bubble. Cover and reduce heat to low. Simmer for 15 to 20 minutes, or until liquid is absorbed.
  5. Add the shrimp and sausage to the pot. Cover and let cook for another 5 to 10 minutes or until the shrimp are cooked through. Taste for seasoning. Add more salt, pepper, creole seasoning, and hot sauce to taste.
  6. Garnish with green onions.
Recipe by How to Decorate at