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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

CuisineCreoleCourseMain Dish

TasteSpicyFeelRich

MethodSimmeredDishRice

Main IngredientRice, Seafood, Shrimp, OthersInterest GroupExotic

Ingredients

	Butter	2 Tablespoon
	Andouille sausage	8 Ounce, sliced 1/4" thick
	Paprika	2 Tablespoon
	Ground cumin	1 Tablespoon
	Cayenne pepper	1⁄2 Teaspoon
	Salt	1 Teaspoon
	Canned diced tomato	1⁄2 Cup (8 tbs)
	Green bell pepper	1 Large, diced
	Celery ribs	2 , sliced 1/4" thick
	Green onions	4 , sliced
	Brown rice	1 Cup (16 tbs)
	Chicken broth	3 Cup (48 tbs)
	Large shrimp	1 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