Shrimp Sausage and Whatever Ya Got Jambalaya Recipe

As one who favors comfort food as well as convenience menus, I love recipes that can be made ahead of time and ones that can be served up in one pot with much taste and flavor. Jambalaya is one of those great dishes for tossing a number of flavorful things together to achieve great taste and enjoyment.

shrimp and sausage jambalaya

My early Jambalaya recipes were an escape from messing with seafood gumbo. Gumbo is definitely not a throw things together recipe what with fixing the seafood stock, roux and trying to figure out file! A few years ago, I actually ran across a recipe that was labeled "the ultimate time consuming" gumbo and had nearly 20 steps for preparation. However, when done well by others, I consider it a treat from the seafood goddess.

The topper was when after several years; my wife admitted that once she got past buttery crab and spicy shrimp, shellfish was not for her. As I recall she said something like, "why would you go to all of that trouble just to fix gumbo for yourself?" That's when I switched to Jambalaya made with okra until my wife said that cooked okra reminded her of..., I think you can see where we ended up!
One of the things on the plus side here is that without the okra and the file, this recipe can be made ahead of time for a large gathering without turning into glue and leftovers often seem like they have more flavor than the original serving. If you are a fish and shellfish lover as I am, scallops, crab, catfish and even clam, oyster or mussel meats can be tasty additions to the pot. Remember, you can throw in "whatever ya got!"
I have a few quick notes on the ingredients and preparation. I generally use andouille sausage but chorizo is great as well and I have used kielbasa on occasion. Use whatever works for you. For the shrimp, I prepare it in a shrimp and crab boil and when cool I put it in a plastic bag with a couple of teaspoons of creole spices like Mr. Lagasse's creation. I then add it to the last 15 min heating process for drying out the Jambalaya. If you prefer, you can add raw or par cooked shrimp with the tomatoes and juice, cover and cook for a few minutes.
Like the meats and fish, there are no limitations on the veggies but one's taste. Since my wife and I detest both bell peppers and mushrooms, we would never put them in but I know people who do. Finally, I do not care for under cooked rice or over cooked seafood, so I prepare the rice to my liking and then add it with the tomatoes and juice. Like the shrimp, rice and water or stock can be added to the pan covered and cooked into the dish.

Weber Genesis E-320 Propane Gas Grill

E-320 With Side Burner

In the summer time when I don't want to heat up the kitchen, I just cook this up on the side burner of my Weber Genesis E-320 Propane Gas Grill.

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Shrimp and Sausage Jambalaya Recipe

1 lb. andouille sausage, split and cut into ¼ moons.

1/2 lb. sliced bacon, cut into pieces

2 med onions, chopped

2 large stocks celery, split and julienned

2 cloves garlic, minced

2 bay leaves

1/2 cup chopped fresh parsley

1/4 tsp. oregano

1/4 tsp. thyme

1/8 tsp. cayenne or to taste

1 15 oz. can of diced tomatoes

1 lb. shelled shrimp (51/60 count)

2 tsp. creole spices

1 1/4 cup long grain brown rice

2 cups chicken stock

Preparation

Prepare the long grain brown rice as you normally do. I use a 10 in. covered skillet. Add rice and chicken stock then bring to a boil for three minutes, reduce heat to low and cover for 50 min. Turn off heat and after 10 min, remove the cover and fluff with a fork.

Prepare shrimp with shrimp and crab boil. Cool and season in a plastic bag with 2 tsp. creole spices.

Fry bacon crisp over medium-high heat. When bacon is about half cooked to crisp, add sausage and stir frequently. When bacon is crisp, add onions, garlic and seasonings. Continue to stir and cook until onion is golden.

Add the diced tomatoes with juice, rice, and bring to a boil, then reduce heat to low. Add shrimp, celery, and parsley, mix well, and continue cooking uncovered for 15 min. to allow mixture to dry and heat thru the shrimp. Remove bay leaves before serving.

I serve my Jambalaya up in bowls with corn bread or toasted dark pumpernickel bread. Serves six (6) http://hubpages.com/hub/Shrimp-Sausage-and-Whatever-Ya-Got-Jambalaya-Recipe