Hot & Spicy Summer Jambalaya

So, I love jambalaya. Like a lot. It’s one of my favorite summer dishes, filled with spice and rice and all things nice (yes, I recognize how lame that was.) Many of you know, I’m not a real big fan of summer: I dislike the heat and I can’t indulge my coat fetish! But delicious dishes like this one help me embrace and celebrate the season of the sun.

Hot & Spicy Summer Jambalaya

Hot & Spicy Summer Jambalaya

Hot & Spicy Summer Jambalaya

Ingredients

  • 1 tomato, diced
  • 1/2 yellow onion, diced
  • 2 cloves of garlic, finely chopped
  • 1 poblano pepper, diced
  • 12 medium mushrooms, sliced
  • 2 cups uncooked white rice
  • 1 package andouille sausage, sliced
  • 2-3 cups shrimp meat
  • 2 tablespoons Cajun seasoning
  • 3 -4 cups vegetable or chicken stock

Instructions

  1. Saute the onion, garlic, pepper and mushrooms in olive oil until tender.
  2. Add the sausage and cook for 5 minutes over medium heat.
  3. Add the tomato, seasoning, stock and rice. Cover and cook over medium low heat until rice is tender and most of the stock has been absorbed, 25-35 minutes.
  4. Add the shrimp and cook until no longer pink.
  5. Garnish with sliced green onions, Parmesan cheese or sprigs of fresh herbs. Enjoy with a cold beer or glass of rose!

Processed with VSCO with hb1 preset

Hot & Spicy Summer Jambalaya

5 thoughts on “Hot & Spicy Summer Jambalaya

  1. I have never had jambalaya. I know, I know — a sheltered life. Hubby has had it on a few cruises we’ve been on and enjoyed it, but I’ve never ventured into that world. This recipe sounds so good though I think I’ll just have to try it.

    Like

  2. The fun in Jambalaya is building flavor, it saddens me when I see cooks not ‘blooming’ their spices because THAT is what Jambalaya is truly about.
    Good color on the sausage, means good flavor!!!

    Like

  3. As a Louisiana gal I always have a craving for something hot and spicy and comforting. I love me some jambalaya. I cook mine normally with andouille and chicken, never tried it with shrimp before. I am going to try that.

    Like

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