Jambalaya is known as as a simple, easy-to-prepare dish and something you might eat if you are looking for that ‘stick to your ribs’ kind of meal. In other words, it’s hearty, filling, and this one has a nice bite to it.
Make sure you have a nice, big pot and frying pan on hand, cast iron or enamel cast iron are our favourites for sure. We also recommend sourcing out your local butcher for the sausages and fish market for the shrimp; these will make the dish taste that much better, you will have comfort in knowing there won’t be any additives, chemicals or hormones in the meat you’ll be cooking for this dish, and you will be supporting your farmers and fisherman in your community.
And saving the best for last, this is a gluten and dairy-free lunch or dinner (or both!) ~ so have at ‘er food sensitivities friends! We hope you enjoy it.
Makes: 4 servings
Cook Time: 1 hour
2 sausages of your choice (we use Spolumbo’s chicken apple), cooked
12 shrimp, heads and tails removed, uncooked
½ red onion, chopped
4 garlic cloves, minced
2 tbsp olive oil
¾ tsp ground turmeric
1 ½ tsp cayenne pepper
1 cup long grain rice, uncooked
½ can stewed tomatoes
2 cups vegetable stock
1 cup cilantro, chopped
1 tomato, chopped
sea salt & pepper
Cook sausages. Meanwhile, thaw and prepare the shrimp. Once sausages are cooked, slice them lengthwise and then into small chunks.
In a large pot over medium heat, warm the oil. Once warm, add in the onion and garlic and cook until onion is tender.
Add sausage and shrimp; stir; add spices and salt and pepper; stir again.
Let the shrimp cook until light pink. Add rice, stewed tomatoes and stock. Stir until it comes to a boil, then turn heat down to minimum, place the lid on the pot and let simmer for 30 minutes, or until all moisture is absorbed.
Just before serving fold in ½ cup of cilantro.
Serve hot with fresh tomatoes and cilantro as garnish.
2 Responses to Willowtree’s Jambalaya
Jambalaya is one of my all time favourites but I’ve never actually tried cooking it. I need to change that!
Yes you do, Melissa!