Shrimp Jambalaya

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Shrimp jambalaya

 

 

Servings: 4

Prep time: 15

Cook time: 20

 

 

 Ingredients

 

  • ½ lb andouille or smoked sausage, sliced
  • ½ medium onion, chopped
  • ½ cup chopped celery
  • 1 large green bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 tsp Blackening Seasoning
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 medium plum tomatoes, chopped
  • 2 cups chicken stock, homemade (following) or store-bought
  • 1 cup uncooked long-grain rice
  • 1 lb. shrimp, peeled and deveined
  • ½ cup chopped fresh parsley

 

 

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Notes:

 

I purchased about 8 lbs. of shrimp from an online company (because I miss the gulf shrimp I grew up with) so while I deleted many of my shrimp recipes, thinking I would forever be limited.

 

This dish was easy enough to put together, I think it could be improved, but I will have to make it again and see what I change.  The original recipe is from a cookbook that Add a Pinch published, and I have provided the link below if you would like the recipe. Link:  Purchase Add a Pinch Cookbook.


 

All Photographs Copyright Tink's Kitchen and JSGrey


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