Jambalaya was not a favorite dish here at home. But last time we went to Orlando we had lunch at Bubba Gump Shrimp Co. and Luciano ordered a Jambalaya. It was too hot for his taste (and mine too!) so he decided to make it a milder version as soon as we got back.
- ½ pound shrimp, shelled and deveined
- 2 cups chicken broth
- 1 tbsp vegetable oil
- ½ pound (200 grams) mild sausage, sliced
- 1 onion, diced
- 1 red bell pepper, chopped
- 1 cup celerey, diced
- 2 garlic cloves, finely chopped
- 1½ tbsp creole seasoning (recipe below)
- 24 oz (700gr) tomato purée/passata
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 bay leaves
- 1 cup white rice
- Salt and pepper to taste
- 4 green onion leaves
- Pepper sauce to taste
- Place chicken broth and 2 oz shrimp in a saucepan on medium heat. When it begins to boil reduce heat.
- Heat oil in a skillet, add sliced sausage and cook until golden brown.
- Add the onion, red bell pepper, and celery and cook until tender, around 5 minutes.
- Add the garlic and creole seasoning and cook for another minute.
- Combine chicken broth, tomato puree, tomato paste, Worcestershire sauce, bay leaves and rice with sausage and bring to a boil.
- Reduce heat and cook until rice is done e sauce is reduced, around 30 minutes.
- Add remaining shrimp and cook for 3 minutes.
- Season with salt and pepper to taste.
- Garnich with green onions.
- Add pepper sauce to taste.
1 tsp paprika
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/2 tsp oregano
1/2 tsp thyme
Perfect for the whole family, including Isabella! It’s actually one of her favorite dishes 🙂