Creole Shrimp And Sausage Jambalaya Recipe Video

This recipe is a perfect example. There's really not much chopping, there's only a couple steps, and it's a very easy recipe to alter and adjust to your tastes. This is a perfect dinner party dish, since once it's simmering, you can enjoy the party, and not have to fuss around in the kitchen. Speaking of dinner parties, one interesting tidbit regarding jambalaya you can fascinate your guests with has to do with the name. No one really knows the true origins of the term "jambalaya," which means I always repeat the most entertaining version. This is from the Dictionary of American Food and Drink: Late one evening a traveling gentleman stopped by a New Orleans inn which had little food remaining from the evening meal. The traveler instructed the cook, "Jean, balayez!" or "Jean, sweep something together!" in the local dialect. The guest pronounced the resulting hodge-podge dish as "Jean balayez." Hey, it could of happened. Enjoy!

Summary

Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
TasteFeel
MethodDish
Main Ingredient, , , Interest Group

Ingredients

 Butter2 Tablespoon
 Andouille sausage8 Ounce, sliced 1/4" thick
 Paprika2 Tablespoon
 Ground cumin1 Tablespoon
 Cayenne pepper1⁄2 Teaspoon
 Salt1 Teaspoon
 Canned diced tomato1⁄2 Cup (8 tbs)
 Green bell pepper1 Large, diced
 Celery ribs2 , sliced 1/4" thick
 Green onions4 , sliced
 Brown rice1 Cup (16 tbs)
 Chicken broth3 Cup (48 tbs)
 Large shrimp1 Pound, peeled and deveined

Nutrition Facts

Serving size

Calories 494 Calories from Fat 166

% Daily Value*

Total Fat 19 g29.2%

Saturated Fat 7.5 g37.3%

Trans Fat 0 g

Cholesterol 181.8 mg60.6%

Sodium 1778.9 mg74.1%

Total Carbohydrates 48 g16.1%

Dietary Fiber 6.6 g26.5%

Sugars 3.3 g

Protein 34 g67.5%

Vitamin A 108.3% Vitamin C 85.8%

Calcium 10.1% Iron 28.1%

*Based on a 2000 Calorie diet

Directions

Please Follow the Video

Editors Review

For those of you who didn’t know the difference between Creole and Cajun jambalaya, the former contains tomatoes, unlike the later. This recipe of Chef John’ is a classic, New Orleans' Creole jambalaya, the successor of the Spanish paella. He uses brown rice to make a healthier version. This recipe is a probably the easiest and most straightforward way of making the classic and can be altered to suit your tastes. This is a perfect dinner party dish, since once it's simmering, you can enjoy the party, and n

Comments

Jyl Ferris profile page

Jyl Ferris says :

Thank you. Well explained. Looks quite easy.
Posted on: 7 February 2013 - 6:06pm
cyndee profile page

cyndee says :

This is amazing. I have served it to company twice, and they rave!
Posted on: 22 March 2012 - 9:51pm
Quantcast