Introduction: ​Cajun Shrimp and Sausage Jambalaya

Cajun Shrimp and Sausage Jambalaya

This Jambalaya is a classic Cajun dish and when you make it and taste is, you will know why. The spice and the flavor will send you spiraling into a state of euphoria. Finishing the dish is the only escape. ENJOY!

Step 1: Start With a Hot Cast Iron Pot

Start with a hot cast iron or heavy bottom pot. Add oil to and begin browning the pork, then sausage

Step 2: Add Onions

Add the cut up onions until tranlucent then add bellpepper and seasoning as seen in the video.

Step 3: Add 1 Cup of Water

Add 1 cup of water and stir. At this point, the smell should make you want to dive into the pot, refrain from doing this as injury may occur.

Step 4: Cook for 1 Hour

Once you have cooked the meat and vegetables for 45 minute, then add shrimp. Cook for an additional 10 - 15 minutes. Add 4 cups of chicken stock and add 3 cups of uncooked rice. Bring to a boil rapidly. Once boiling, lower the heat to the lowest possible setting for 30-35 minutes.

Step 5: Finally

Your efforts are finally rewarded. ENJOY!!

Comments

author
oldaainsp (author)2016-04-03

For we old guys who don't have personal devices, could you include a list of

ingredients? Sure looks good.

author
Cajun Chef (author)oldaainsp2016-04-04

Absolutely, I will try to have it added today. Thanks!

author
oldaainsp (author)Cajun Chef2016-04-04

Thank you. My wife and I are looking forward to lighting the fire
and cooking up some Jambalaya. Best regards.

author
Cajun Chef (author)oldaainsp2016-04-04

Can you see the video at all? There are some techniques that will be hard to explain but I will do my best. You can't go wrong with this one,

Start with a Cast Iron or heavy bottom pot.

Ingredients

1/2 Tbps of Salt

1/2 Tbps cayenne (red pepper)

1/2 Tbps white pepper

1/2 Tbps black pepper

1/2 tsp old bay seasoning

2 or 3 fresh basil leaves chopped

3 medium bay leaves

4 to 5 Cups of chicken stock

1 can of beer (10 or 12 ounce can)

Meats:

1 pound of smoked sausage or andouille - cut in 1/4 inch slices

1 pound of boneless pork country style ribs - cut in 1.5 - 2 inch cubes

1 pound of italian sausage

1 pound of shrimp - peeled and deveined

Vegetables:

1 large onion diced

2 stalks of celery

1 bell pepper diced

3 cloves of garlic diced

1. Heat the pot on medium high heat. Once hot, add the sausage and pork until browned.

2. Remove the meat and add the italian sausage until browned

3. Add the onions, celery, and bellpeppers to the italian sausage and stir until onions are translucent

4. Add Garlic and the beer to deglaze the bottom of the pot (stir to combine)

5. Add all of the seasoning and 1 cup of water (Chicken Stock if you have 5 cups) (mix thoroughly)

6. Cover and cook on medium for 1 hour

7. While thats cooking, peel and de-vein the shrimp

8. Add the Shrimp and cook for 5 minutes

9. Add 4 cups of chicken stock

10. Add 3 cups of uncooked long grain rice.

11. Bring up to a boil - Let boil hard for 5 minutes

12. Reduce heat to the lowest possible setting while maintaining a very low simmer

13. Cook for 30 to 35 minutes.

14. Serve and ENJOY

author
oldaainsp (author)Cajun Chef2016-04-05

Yes, I have looked at the video (which is very informative), but,

I find it difficult to carry my desktop to the kitchen (LOL).

Regards.

author
Cajun Chef (author)oldaainsp2016-04-06

Excellent! I really hope you try the recipe soon and please let me know how you like it.

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