New Orleans is one of those destinations you should visit at least once in your life. Two years ago, Karen and I decided on a spur of the moment get away and I had never been to the “Big Easy”. Our journey took us through Memphis and like any good foodies, we found a restaurant called Flight. We started the meal with some roasted bones and toast, and the food only got better - but it was only a precursor for our destination.
We chose to stay a couple of blocks off Bourbon Street. Once there, the sightseeing and foodie adventures began. Our first dinner was a sidewalk café with views of a traditional New Orleans wedding. Our meals included seafood, creole cuisine, and of course beignets and coffee for breakfast. We had a great time.
We’d like to go back for another visit – but, as we just returned from a fabulous vacation, it won’t be any time soon. Instead, I’m going to have to settle for a little creole food and my memories.
I don’t recall if we had any Jambalaya when we were there, but it’s a dish that is almost always associated with New Orleans. I came across today’s recipe on the internet at MyRecipes.com. The ingredients include andouille sausage, shrimp and the Cajun trinity of bell pepper, celery and onion. It’s making my mouth water just thinking about it.
Creole food tends to be a bit spicy. The heat of this dish comes from three main sources - andouille sausage, creole seasoning, and hot sauce (optional). The sausage I use is not excessively hot, so if you don’t want a spicy dish, I recommend using less Creole seasoning and no hot sauce. Live, Laugh, Love and Eat well.
Andouille Sausage Jambalaya with Shrimp
Courtesy of MyRecipes.com
Serves 8 to 10
- 1 LB andouille sausage, sliced
- 1 TBSP canola oil
- Two 8oz packages prechopped onion, celery, and bell pepper mix (I chopped fresh and used about 5-6oz of each ingredient)
- 4 cloves garlic, minced
- 1 TBSP Creole seasoning
- 1 tsp dried thyme
- 2 (14.5oz) cans fire-roasted diced tomatoes
- 2 cups chicken broth
- 2 (3.5oz) packages of boil in bag rice (or 1 cup of long grain rice and cook it according to directions)
- 1 LB medium-raw shrimp, peeled and deveined.
- Chopped fresh parsley
- Sliced green onions for garnish
- Hot sauce (optional)
Cook sausage in hot oil in a large skillet over medium high heat, stirring often, about 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels and place in a 5-quart slow cooker.
Add onion, celery, and bell pepper mix, garlic, creole seasoning, and thyme to the skillet. Sauté about 5 minutes or until vegetables begin to soften. Place in slow cooker and stir in tomatoes and chicken broth. Cover and cook on LOW for 4 hours.
Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker, cover and cook on HIGH for 15 minutes or until shrimp turn pink. Top with parsley, green onions and hot sauce if desired.
NOTE: I was a bit pressed for time and prepared this on the stove instead of in a slow cooker. After sautéing the vegetables, I added everything back to a large pan and simmered for 2 hours on low. The shrimp were added, and temperature increased to high for about 5 minutes. The Jambalaya was served over rice. I rather liked the results and it drastically decreased the cooking time making this an evening meal.
You can download the recipe of the week HERE!