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

Hot & Spicy Summer Jambalaya

Ingredients

  • 1 to mato 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!
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Hot & Spicy Summer Jambalaya

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