Creole Jambalaya
Creole Jambalaya

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, creole jambalaya. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Visit The Site To Learn About The Origins Of Jambalaya & How To Make It. Creole Jambalaya Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham.

Creole Jambalaya is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Creole Jambalaya is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook creole jambalaya using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Creole Jambalaya:
  1. Take 1 lb Andouille sausage
  2. Make ready 1 lb raw shrimp peeled, deveined or purged
  3. Get 1 can Green Giant Steam Crisp corn & peppers
  4. Make ready 1 box Zatarain's Jambalaya Mix
  5. Take 8 mini sweet red peppers chopped
  6. Take 1/2 cup chopped onion
  7. Prepare 1/2 cup celery
  8. Make ready 2 can diced tomatoes
  9. Take as needed Vegetable broth
  10. Get 2 tbsp butter
  11. Make ready Tony Chachere's Creole Seasoning
  12. Get Tobasco sauce

Add the onion, the white part of the green onions, and the peppers. With jambalaya, there are two main types: Creole and Cajun with the main difference in the two being a tomato base. Both use what's called a "holy trinity" base, which includes onion, celery, and bell pepper. Other veggies are often included as well, such as carrots, okra, and garlic.

Instructions to make Creole Jambalaya:
  1. Sweat onions, peppers, celery and sausage till onions are translucent. Add vegetable broth for the process as necessary.
  2. Add corn, minus the packing liquid, and tomatoes. Then add the contents of Zatarain's Jambalaya mix, substituting the amount of vegetable broth for the specified amount of water.
  3. Cover pot and turn down heat to low simmer, and cook for 20 minutes, stirring every 5 minutes to prevent sticking. Add vegetable broth if necessary to complete cooking rice. Add butter, melt by folding in.
  4. Add shrimp to Jambalaya, cover pot to let shrimp steam cook, about 5 minutes. Add vegatable broth if needed.
  5. Plate and serve. Use Tony's seasoning and Tabasco to taste. Enjoy.

Both use what's called a "holy trinity" base, which includes onion, celery, and bell pepper. Other veggies are often included as well, such as carrots, okra, and garlic. Jambalaya is a classic Louisiana dish, taking it's origins from Spanish paella and French cooking. With rice, chicken, shrimp, andouille sausage and plenty colorful veg, this Creole jambalaya is a flavorful, comforting dish. This post may contain affiliate links, where we earn from qualifying purchases.

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