Rites of Spring #7 - We make shrimp and sausage Jambalaya · Monday April 5, 2010 by colin newell
I have been making double batches of Cajun Jambalaya from a “modified kit” – from Zatarain’s Jambalaya mix and adding some of my own ingredients…
However, the Zatarain’s mix has way too much salt for most normal human beings so we decided to come up with our own scratch Cajun Jambalaya – and here it is!
1 yellow onion chopped
1 cup of celery chopped
1 green pepper chopped
1 teaspoon salt 1/2 teaspoon cayenne 1/2 teaspoon chili powder
1/2 teaspoon black cracked pepper
saute in 2 tablespoons veg or canola oil until wilted (about 5 minutes)
add 1 Tablespoon chopped garlic
add 4 portuguese sausage cut into 1/4” slices
add 2 cups diced tomatoes
add 4 bay leaf
add 2 cups hand-peel shrimp meat
Saute above for 2 minutes
Add 2 cups of rice – saute for 2 minutes
Add 5 cups of chicken broth
Stir til comes to boil
cover, reduce to medium heat for 25 to 30 minutes
stir, remove bay leaf.
This is an awesome Jambalaya and it’s low in salt!
for the record, Zatarain’s has a low-sodium Jambalaya mix
Enjoy!
Rites of Spring #8 - Tasting menu and wine at SIPS James Bay
Good luck on your Jambalaya. This comment has nothing to do with seafood. I stopped in at Drumroaster Coffee in Cobble Hill and had one of the best Latte’s ever. Rated it right up there. And a delicious scone to go with it. Thanks for tipping us off to the little hidden gem of Cobble Hill.
Richard
— Richard Wey Apr 12, 02:39 pm #