Bayou Fusion Jambalaya is a delightful twist on the traditional Creole dish, blending fresh seafood and smoked sausage with aromatic spices. Perfect for weeknight dinners or festive gatherings, this one-pot wonder is a symphony of flavors.
Originating from the vibrant cultures of Louisiana, this dish reflects the melting pot of culinary influences found in the region, combining traditional Creole ingredients with a modern twist.
1 lb shrimp, peeled and deveined
1 lb smoked sausage, sliced
2 cups chicken broth
1 can (14.5 oz) diced tomatoes with green chilies
1 cup white rice
1 onion, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp Cajun seasoning
1 tsp paprika
1/2 tsp thyme
1/4 tsp cayenne pepper
Salt and pepper to taste
2 green onions, sliced (for garnish)
Fresh parsley, chopped (for garnish)
1. Heat olive oil in a large pot over medium heat.
2. Add the smoked sausage and cook until browned, about 5 minutes.
3. Remove sausage and set aside. In the same pot, add onions, bell pepper, and celery.
4. Sauté until vegetables are tender, about 7 minutes.
5. Stir in garlic, Cajun seasoning, paprika, thyme, and cayenne pepper, cooking for another minute.
6. Pour in chicken broth and diced tomatoes with their juice, bring to a simmer.
7. Stir in rice and return sausage to the pot. Cover and cook for 15 minutes.
8. Add the shrimp on top of the rice mixture, cover, and cook for an additional 5 minutes or until shrimp are pink and opaque.
9. Remove from heat and let stand for 5 minutes. Fluff with a fork, garnish with green onions and parsley before serving.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium heat, stirring occasionally until heated through.
Share
