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Birda Mae's Recipe Corner:Shrimp and Sausage Jambalaya

                                                  I  got this image from here


  • 2 tablespoons olive oil
  • 3/4 pound medium shrimp
  • 1 pound ham(preferablely smoke) cubed
  • 1 pound Kielbasa,andouille, or chorizo sausage sliced
  • 2 large garlic cloves, minced
  • 2 large celery stalks diced
  • 1 green or red bell pepper
  • 1 large onion diced
  • 11/2 cups long grain rice
  • 1 16 oz can dice tomatoes
  • 4 cups chicken broth
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup choppped parsley
  1. heat the oil in a large, heavy stockpot over high heat and add shrimp.  Cook stirring constantly until the 
  2. shrimp curl and just begin to brown,about 3 minutes remove the shrimp with a slotted spoon.Add the ham and sausage to the stockpot and cook stirring frequently until broth are well browned about 15 minutes.  reduce heat to medium and add garlic, celery, bell pepper and onion.  Cook stirring frequently, until tender, about to minutes.  Stir in the rice, tomatoes,broth,salt, cayenne pepper, and half parsley.Cover, reduce heat to low, and simmer 20 minutes or until the liquid is almost absorbed.  Stir in the shrimp. Cover and cook until all liquid is absorbed 3-5 minutes more.
I used frozen sweet peas in place of bell pepper, and omitted the ham  to save time and money they enjoyed
.  I always have a soft spot in my heart for creole cooking since I have relatives from both sides of my family
that still live in Louisiana..I will make this again .  I am linked up toJust Something I Whipped up,Tempt My Tummy ,Tuesday,Tuesday Night Supper ClubWhatcha Makin' Wed and Mouthwatering Monday


Candace said…
I just made Shrimp, Chicken and Sausage Jambalaya this week and almost shared that with this week's hop. Great minds think alike! Yours looks delicious. I love that you added peas to it. I'm a Louisiana girl and I don't think I've ever had it that way; but it sounds delicious to me. Thanks for the idea!

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