Fleur de Lis

Fleur de Lis

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Wednesday, January 20, 2016

Pork & Shrimp Sausage Jambalaya




I picked up a few pounds of pork and shrimp sausage at Berry Town Produce last weekend. https://berrytownproduce.com/


Monday afternoon was the perfect time to make a pot of pork and shrimp sausage jambalaya.

2 T. butter
1 medium yellow onion, chopped
1 red bell pepper, seeded and chopped
3 ribs celery, chopped
1 pound pork and shrimp sausage
1 t. Cajun or Creole seasoning
3 T. tomato paste
1/2 t. cayenne pepper (optional)
1 1/4 cup uncooked white rice
2 1/2 cup water
6 - 8 cherry tomatoes, halved
chopped parsley and thinly sliced green onions for garnish

In a large skillet over medium heat, melt butter and add onion, bell pepper, and celery. Cook, stirring frequently, until vegetables soften and onion is translucent.

Add sausage and break the meat up with a wooden spoon and continue cooking until sausage is no longer pink.

Add seasoning and tomato paste. If you're using the cayenne, add it now. Stir to completely combine.

Add rice and water and bring to a boil. Lower heat to a simmer and cover. Let jambalaya cook until rice is tender and the liquid has been absorbed. This will usually take 20 - 25 minutes. Be careful not to let the rice scorch.

Remove from heat and top with cherry tomatoes, chopped parsley and sliced green onions. Serve with toasted French bread. 

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