We’re delighted today to introduce one of our favorite food bloggers and a fantastic talent in the kitchen, Bree of the blog, Baked Bree. This gal knows how to pull together a delicious meal, and in honor of Mardi Gras, she’s shared with us her recipe for New Orleans-Style Jambalaya.
I love celebrating Mardi Gras – purple, green, and gold, jazz, and cocktails all around. My recipe for Jambalaya is ideal for your celebration. Jambalaya is classic New Orleans and a perfect dish for entertaining. Easy to make ahead of time, just enough spice, and feeds a crowd. Sometimes I use chicken and sausage, sometimes shrimp, sometimes all three.
If you are making it ahead of time, you can make it up to the point where the rice is cooked. When you are ready to serve it, heat the rice slowly, and add the shrimp and sausage.
- 1 pound medium peeled shrimp
- 1 Tablespoon Creole seasoning
- 2 Tablespoons olive oil
- 5 links Andouille sausage, sliced
- ¼ cup chopped onion
- ¼ cup chopped celery
- ¼ cup chopped green pepper
- 2 Tablespoons minced garlic
- ¾ cup rice
- ½ cup chopped tomatoes
- 3 bay leaves
- 1 teaspoon worcestershire sauce
- 1 teaspoon hot sauce
- 3 cups chicken stock
- Salt and pepper to taste
- Green onions for garnish
- Toss creole seasoning with the shrimp. Keep in fridge until you are ready to use.
- Heat a Dutch oven over medium-high heat. Add 1 Tablespoon olive oil and add the sausage. Cook until the sausage starts to brown. Remove from the pan and set aside.
- Add the other tablespoon of olive oil to the pan. Add onion, celery, and green pepper. Cook for 3 minutes, or until the vegetables begin to soften. Add the rice, garlic, tomatoes, bay leaves, worcestershire sauce, and hot sauce. Season well with salt and pepper.
- Pour in the chicken stock. Bring to a bubble. Cover and reduce heat to low. Simmer for 15 to 20 minutes, or until liquid is absorbed.
- Add the shrimp and sausage to the pot. Cover and let cook for another 5 to 10 minutes or until the shrimp are cooked through. Taste for seasoning. Add more salt, pepper, creole seasoning, and hot sauce to taste.
- Garnish with green onions.
Don’t forget to check out Bree’s recipe for Pecan Pralines and King’s Cup Cocktail which you can find on her blog, Baked Bree. Bree received the following Ballard Designs products to use in her post. Her opinions are her own:
- Tea Glasses
- Classic Rectangular Trays
- Fairhope Flatware in Antique Silver
- Fairhope 4-Piece Serving Set
- Beverage Jar with Ladle