The weather might be a little too hot for this recipe…at least where I am. (30 degrees + the last four days!)
But this jambalaya should not be missed.
I’m sure we can all just take some time out from the beach/summery outdoor stuff to sweat in our kitchens. I like to think of it as exercise really. Right guys?
Anyway, I’d never had, or made jambalaya until this. And let me tell you, I’m impressed.
I was inspired by this food truck in Seattle. Which, we never made it to… So I mean obviously I had to try my hand at it myself because I was so sad we missed out.
And I’m no judge of legit jambalaya, but my resident taste tester approved this recipe. Even if it’s not super authentic, that’s a win all on it’s own in my books.
I started out with shrimp, andouille sausage, asparagus and fresh chives.
Also, I would like to point out that I actually managed to find Andouille Sausage. Say whattt. I had NEVER seen this grocery selling it before that one day I needed it. I think that’s called fate.
They must have been anticipating my jambalaya-ing needs. (Let’s count how many times I can fit Jambalaya into this post.)
To start off we’re going to sauté some onion, and sausage. Get those flavours going.
Next spices! I used cumin, cayenne and some smoked paprika.
Then we throw in some diced tomato and the asparagus and things are really on their way. Mmm mmm.
Rice is going to get added and then some chicken broth. After this it’s just a waiting game until we can add the shrimp and finish this baby off.
I made the mistake of buying frozen pre-cooked shrimp, and it worked, but if you want to really commit to this I bet cooking it yourself adds a lot more flavour to the dish!
Oh yeah, and don’t forget the chives.
Adapted from this recipe.
- 2 tbsp butter
- 2 andouille sausage, or similar spicy smoked sausage, sliced 1/4-inch thick
- 1 onion, diced
- 2 tbsp smoked paprika
- 1 tbsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 cup diced tomato, fresh or canned
- 1 bunch of asparagus, sliced into 1/4-inch pieces
- 2 cups of springy greens, chopped (optional)
- 1 bay leaf
- 1 tsp salt
- 1 cup rice (whatever’s on hand)
- 3 cups chicken stock
- 1 pound large shrimp, peeled and deveined
- 1 handful of fresh chives, finely chopped
- Heat a medium sized pot, or large pan over medium-high heat. Melt the butter, and then add the sliced sausage. Sauté until cooked. Next add the onion sautéing until just translucent.
- Add in cumin, cayenne pepper, and paprika. Sauté in the butter for 1 minute, until fragrant.
- Now mix in your tomato, and asparagus. Cook for two or three minutes. Don’t forget the salt and bay leaf! Then you can add in the rice, and let it get coated with all that flavourful stuff.
- Once that’s done add the chicken broth and cover for 25 minutes or until rice is cooked through. (Mine took 15 minutes)
- Then stir in the shrimp, cover until cooked. About 5 minutes.
- Serve garnished with fresh chives.