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Sausage & Shrimp Jambalaya

Smokey Andouille sausage gets sautéed with easy-to-find spices and everyday vegetables to make a flavorful base for this one-pot rice dish. Next up, brown rice and chicken broth go into the pot for a slow simmer. To finish the dish, you’ll learn exactly when to add fresh shrimp so it cooks to perfection. The result is a restaurant-quality meal you can easily make in your own kitchen. Get the recipe for Sausage & Shrimp Jambalaya.

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Comments13

  • PoppyParker

I dont add the spices to the sausage, I add them to the veggies which you have to cook in layer. Onion, celery and bell pepper. Add about 2 to 3 tbps: Paprika, Garlic powder, Onion powder, Oregano, Thyme. About a pinch or however spicy you like it of Caynne pepper. Black pepper and salt to taste. Also add fresh garlic to the onions. I use Basmatic rice - about one to 1 1/2 cups and about a cup or two of water. You have to really let the water steam away, else you will be serving a watery dish.

  • CLEOAKAMAL

Moonglow - The written recipe is provided by clicking on the link which is located at the end of the paragraph below the video.

  • l033853

Cajuns are the French colonists who settled the Canadian maritime provinces (Nova Scotia and New Brunswick) in the 1600s. The settlers named their region "Acadia," and were known as Acadians. In 1713, the British took over Canada. Over the next forty years, the British government expelled Acadian families. Some were sent down south to the Louisiana territories. It is here the Acadians eventually became known as "Cajuns." Creoles as an ethnic group can mean a range of backgrounds from individuals born in New Orleans with French and Spanish ancestry to those who descended from African/Caribbean/French/Spanish heritage. A vastly simplified way to describe the two cuisines is to deem Creole cuisine as “city food” while Cajun cuisine is often referred to as “country food.” Creole cuisine uses tomatoes and proper Cajun food does not. Creole cuisine coming from a broader heritage has a bit more variety, the dishes consist of an array of spices from various regions and creamy soups and