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Creole Shrimp And Sausage Jambalaya

Food.Wishes's picture
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!
Ingredients
For recipe ingredients, please refer to the video.
Directions

For recipe directions, please refer to the video.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Creole
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Method: 
Simmering
Ingredient: 
Rice, Seafood, Shrimp
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4
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

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2 Comments

cyndee's picture
This is amazing. I have served it to company twice, and they rave!
Jyl.Ferris's picture
Thank you. Well explained. Looks quite easy.