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.