Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Uploaded on Jan 10, 2011
Betty demonstrates how to make Shrimp and Sausage Jambalaya. This is a spicy dish that is traditional to the South.
Cajun Shrimp and Sausage Jambalaya
1 pound frozen white shrimp (31-40 count), thawed, deveined, and shelled (I removed the tails, also.) 8 oz. andouille smoked sausage, cut into ½-inch slices (You may use any type of smoked sausage.) 1 small onion, chopped ¼ cup celery, diced 1 large green bell pepper, cut into chunks or strips 2 cloves of garlic, minced 14.5-oz. can diced tomatoes with garlic, basil, and oregano 14.5-oz can chicken broth 1 ¾ teaspoons Cajun seasoning (You may substitute Creole seasoning, or a blend of your own.) ¼ teaspoon ground red pepper ¾ cup uncooked long-grain white rice
In a large skillet, saute smoked sausage over medium-high heat, until browned, about 3 to 5 minutes. Add 1 small chopped onion, ¼ cup diced celery, 1 large chopped green pepper, and 2 coves minced garlic. Saute 2 to 3 minutes. Add 14.5-oz. can diced tomatoes, 14.5-oz. can chicken broth, 1 ¾ teaspoons Cajun seasoning, and ¼ teaspoon ground red pepper. Bring to a boil, and stir in ¾ cup uncooked long-grain white rice. Cover and reduce heat to low. Simmer 25 to 30 minutes, or until the liquid is absorbed and the rice is cooked. Stir in 1 pound uncooked shrimp. Cook 3 to 5 minutes, or until shrimp turns pink and opaque. Ladle immediately into serving bowl, and serve. I served my Shrimp and Sausage Jambalaya with freshly-made Hot Water Corn Fritters. Delicious! I hope you enjoy this recipe! --Betty