Jambalaya with sausages and shrimps

• For 4 people
• Preparation time : 60 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Sausages : 4 links
• Shrimps : 1
• Vegetables
  • Onion : 1
  • Bell pepper : 1
  • Celery stalks : 2
• Rice and Spices
  • Long-grain rice : 1
  • Garlic cloves : 3
  • Dried thyme : 1
  • Paprika : 1
  • Cayenne pepper : 1/2 tsp
  • Salt : 1/2 tsp
  • Black pepper : 1/4 tsp
  • Chicken broth : 2

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Steps

• Prepare the Ingredients
• Chop the onion, bell pepper, and celery stalks.
• Mince the garlic cloves.
• Slice the sausages into bite-sized pieces.
• Peel and devein the shrimps.
• Cook the Sausages and Shrimps
• In a large skillet or Dutch oven, heat some oil over medium heat.
• Add the sausages and cook until browned. Remove from the skillet and set aside.
• In the same skillet, add the shrimps and cook until pink. Remove from the skillet and set aside.
• Sauté the Vegetables
• In the same skillet, add the chopped onion, bell pepper, and celery stalks.
• Sauté until the vegetables are softened, about 5 minutes.
• Add the minced garlic and cook for an additional minute.
• Add Rice and Spices
• Add the long-grain rice to the skillet and stir to coat it with the vegetables.
• Sprinkle in the dried thyme, paprika, cayenne pepper, salt, and black pepper.
• Stir well to combine all the ingredients.
• Cook the Jambalaya
• Pour in the chicken broth and bring the mixture to a boil.
• Reduce the heat to low, cover the skillet, and let it simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.
• Stir occasionally to prevent sticking.
• Add Sausages and Shrimps
• Once the rice is cooked, add the cooked sausages and shrimps back to the skillet.
• Stir gently to combine all the ingredients.
• Cook for an additional 5 minutes to heat everything through.

Tips

• You can use any type of sausages you prefer, such as Andouille or smoked sausage, for a more authentic flavor.
• Adjust the amount of cayenne pepper according to your spice preference.

Information

• Jambalaya is a traditional Louisiana Creole dish that combines Spanish, French, and African influences.
• It is typically made with a variety of meats, seafood, and vegetables, cooked with rice and a blend of spices.