Thursday, September 2, 2010

Shrimp & Sausage JambaGumbo

Yesterday was a rainy and slightly cooler day (for Texas), so what's better to warm you up than a big bowl of steaming hot jambalaya?  I make mine with a nice thick sauce so it's more like gumbo without the greasy roux, hence the name JambaGumbo.  My Madison wants all sausage in her bowl, my Taylor wants all shrimp, and my little Jordyn eats it all just like her Mom and Dad.  This is also great because you only dirty one pot so it's fast and easy cleanup.


1 package Eckridge sausage, sliced into bite size pieces
1 lb large raw shrimp, peeled and deveined
1 yellow onion, chopped
1 green bell pepper, chopped
3-4 cloves garlic, minced
2 T olive oil
1 can petite diced tomatoes
3 cans low sodium chicken broth, 1/2 cup reserved
1-2 T corn starch
3 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/2 tsp black pepper
dash Louisiana hot sauce
1 cup uncooked long-grain white rice (NOT instant)

In a large stock pot or dutch oven, heat olive oil over medium high heat.  Add onions and green bell pepper.  Saute until soft, about 10 minutes.  Add garlic and cook another minute.  Add sausage, canned tomatoes, chicken broth (reserve 1/2 cup to thicken later), and all spices.  Bring to a boil and add the rice.  Cover, reduce heat to low, and simmer for about 20 minutes.  Stir, add shrimp, and cover.  Continue to simmer until shrimp are cooked through and opaque, about 5 minutes.  In a small cup, stir together cornstarch and remaining 1/2 cup chicken broth.  Add 1/2 mixture to jambalaya.  Stir and add more cornstarch mixture if needed to make it as thick as you like.  Taste for seasonings and adjust.  Serve with Louisiana hot sauce on the side so you can spice it up to your heat level!  Enjoy! 

1 comment:

  1. I need to give this a try, I have yet to make a Jambalaya, thanks for sharing.


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