Easy Andouille Sausage and Gulf Shrimp Jambalaya

Easy Jambalaya. Chopping the onion, celery and green pepper took the longest.

We have such beautiful pink shrimp from the Gulf of Mexico here in Fort Myers, Florida, that it's easy to go down to a seafood market and get great wild shrimp for a reasonable price. There is no comparison of shrimp that is farmed and shrimp that is wild-caught.

Jambalaya is a popular dish of West African, French and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked meat such as andouille, along with pork or chicken and seafood. The vegetables are usually a sofrito-like mixture known as the "holy trinity" in Cajun cooking, consisting of onion, celery, and green bell pepper, My recipe included shrimp and ham along with the sofrito base.

Jambalaya and New Orleans are an instant connection. I love to visit there and sample their great cuisines from Southern to soul to Creole. I made an easy Jambalaya last night and it turned out so well that I decided to share the recipe here. 

INGREDIENTS

1 pound 15-20 size Gulf shrimp, peeled and deveined

3 tablespoons olive oil

1 cup sweet yellow onion, chopped

1 cup green pepper, chopped

1 cup celery, chopped

2 cloves garlic, minced

2/3 cup diced ham

1 cup Andouille sausage, sliced and quartered

1 and 1/2 cups long grain white rice

1 can, 14.5 ounces, petite diced tomatoes

3 cups reduced sodium chicken stock

1 teaspoon Creole seasoning, divided

1/2 teaspoon garlic powder

1 teaspoon paprkia

2 bay leaves

Hot sauce (optional)

DIRECTIONS

Peel and devein shrimp. Toss with 1/2 teaspoon Creole seasoning and 1/2 teaspoon garlic powder. Set aside in refrigerator until needed.

Heat olive oil in large frying pan. Add onion, green pepper and celery and sauté for about 5 minutes. Add garlic, ham and Andouille sausage and continue to sauté for another 5 minutes.

Add rice, tomatoes, chicken stock, 1/2 teaspoon Creole seasoning, paprika, and bay leaves. Bring to boil, then reduce to low heat and simmer, covered for about 25 minutes. Check every 7 to 10 minutes and stir gently to preventing sticking. Add additional chicken stock if necessary. Rice should be tender, but not mushy.

Add shrimp to rice and stir gently. Taste for seasoning. Add salt and pepper to taste if necessary. Continue to simmer, covered for about 4 minutes. Check to be sure shrimp is cooked. If necessary, continue cooking for 2 minutes. You do not want to overcook the shrimp or they will be tough.

Serve in soup bowls. Provide hot sauce on the side for those who like their Jambalaya spicy!

About 4 servings.

My Wedding--It began with Polish Polka practice and ended with Pinochle!

I married my partner, John, on December 26th, 2015. I wanted a Christmas wedding, with all the decorations still up, lights lit, and colors of red, white, and gold abounding. I got my wish!

I love this picture. Sometimes simple is the best!

We had the wedding at St. John the Apostle MCC Church in Fort Myers, Florida. The church was awash in red poinsettias. We added two red and white floral arrangements to flank the altar. Pastor Steve Filizzi performed the ceremony. Wonderful friends served as attendants.

John and I at the altar after our wedding service.
The flowers from Cape Coral Florist were beautiful!

A picture of the wedding party.
We are truly blessed to have great friends!

One of the cookie trays.
There weren't any left at the end of the evening!

Cutting the "cakes." We had five! All different.
They came from Fresh Market in Fort Myers and were delicious!

Blake Becker was our caterer.
His friend, Nicole, was his assistant and bartender.
Blake's food was out of this world good!!! And he is a great friend!

 I made a side dish of Polish Hunter's Stew (Bigos) and kielbasa. I also made the cookies that were served and given as favors to take home in little gingerbread houses. 

We never danced the polka at the reception, but we did end the evening with a couple of rousing hands of pinochle at the hotel where relatives were staying.

How we spent our honeymoon--
after the reception playing pinochle with the family!
My sister, Felicia, joined, us later.

It was a magical day! I am so happy that John and I had the opportunity to join our lives together from now to eternity!

Our friends, Kurt and Jack, gave us this ornament.
It is very special!

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