Jambalaya w/sausage, shrimp and ham. My shrimp and sausage jambalaya is warming and delicious, seasoned with spices like smoked paprika, chili powder and cumin! Louisiana Style Cajun Jambalaya w/ Andouille Sausage, Shrimp, & Chicken - Dutch Oven Series. Louisiana Style Cajun Jambalaya w/ Andouille Sausage, Shrimp, & Chicken - Dutch Oven Series.
So we had some smoked sausage that needed to used, as well as a half bag shrimp in the freezer. I thought if we picked up a ham steak we could use half for dinner and half for a country omelet. We were lucky enough to have a red bell pepper and tomato from the garden.
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, jambalaya w/sausage, shrimp and ham. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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My shrimp and sausage jambalaya is warming and delicious, seasoned with spices like smoked paprika, chili powder and cumin! Louisiana Style Cajun Jambalaya w/ Andouille Sausage, Shrimp, & Chicken - Dutch Oven Series. Louisiana Style Cajun Jambalaya w/ Andouille Sausage, Shrimp, & Chicken - Dutch Oven Series.
To get started with this recipe, we have to first prepare a few ingredients. You can have jambalaya w/sausage, shrimp and ham using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Jambalaya w/sausage, shrimp and ham:
- {Prepare of smoked sausage.
- {Make ready of shrimp.
- {Take of ham steak.
- {Make ready of red bell pepper.
- {Prepare of garlic.
- {Take of diced tomato.
- {Get of cayenne pepper.
- {Get of Cajun spice.
- {Prepare of rice.
- {Take of onion.
- {Prepare of oil.
- {Take of chicken stock.
Chicken and andouille sausage is simmered with rice and Cajun seasonings in this spicy jambalaya recipe. Season the sausage and chicken pieces with Cajun seasoning. You can use kielbasa or any kind of dry-cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat. Cajuns will tell you that no jambalaya is authentic unless it contains tasso, a highly seasoned local ham rarely found outside Louisiana.
Steps to make Jambalaya w/sausage, shrimp and ham:
- Slice smoke sausage in half and dice in smaller pieces.
- Dice ham into small cube pieces.
- Dice onions and peppers in small cube pieces..
- In large pot add 2 tablespoon of oil and cook sausage and ham. When the sausage and ham are browned, add onions and peppers and garlic and stir until onions are transparent..
- Add rice, chicken stock, shimp and all spices.Drain juice from tomato can and add the tomatoes. (You can add more spices if u desire).
- Close lid and let cook until rice is tender..
Nor are you likely to encounter any jambalaya in the region that doesn't also boast a spicy, smoked pork sausage such as andouille or kielbasa. Creole jambalaya with shrimp, ham, tomato, and andouille sausage. Another origin story states jambalaya originates from the French Quarter of Cajun jambalaya originates from Louisiana's rural, low-lying swamp country where crawfish, shrimp, oysters, alligator, duck, turtle, boar, venison, nutria. This Jambalaya is flavor city, with smoked andouille sausage and shrimp, the Cajun holy trinity of onions, peppers, and celery, fire roasted tomatoes, and more. It's a hearty one-pot meal that makes for great leftovers!
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