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The ingredients needed to prepare Creole Jambalaya:
- Use 1 lb Andouille sausage
- Take 1 lb raw shrimp peeled, deveined or purged
- Use 1 can Green Giant Steam Crisp corn & peppers
- You need 1 box Zatarain's Jambalaya Mix
- Use 8 mini sweet red peppers chopped
- Prepare 1/2 cup chopped onion
- You need 1/2 cup celery
- Provide 2 can diced tomatoes
- Provide as needed Vegetable broth
- Provide 2 tbsp butter
- Prepare Tony Chachere's Creole Seasoning
- Get Tobasco sauce
Steps to make Creole Jambalaya:
- Sweat onions, peppers, celery and sausage till onions are translucent. Add vegetable broth for the process as necessary.
- 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.
- 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.
- Add shrimp to Jambalaya, cover pot to let shrimp steam cook, about 5 minutes. Add vegatable broth if needed.
- Plate and serve. Use Tony's seasoning and Tabasco to taste. Enjoy.
She served the Jambalaya with tasty cornbread and a delicious Louisiana-style salad of romaine, bacon, creamy dressing, and homemade brioche croutons. Red wine was the perfect accompaniment, and overall the recipe was the star of a spectacular holiday meal. Over the decades, jambalaya has taken on a multitude of identities in South Louisiana. The classic New Orleans dish with shrimp and ham is among the "red" jambalayas, thanks to the presence of tomatoes in it. In many of the Cajun communities to the west of the city, "brown" jambalayas, with oysters, giblets and lusty.
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