Creole Jambalaya
Creole Jambalaya

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, creole jambalaya. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Creole Jambalaya is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Creole Jambalaya is something that I’ve loved my whole life. They’re fine and they look fantastic.

At Your Doorstep Faster Than Ever. Perfect Supplement To Give You The Competitive Edge - Achieve More Today Creole Jambalaya Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook creole jambalaya using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Creole Jambalaya:
  1. Get 1 lb Andouille sausage
  2. Make ready 1 lb raw shrimp peeled, deveined or purged
  3. Prepare 1 can Green Giant Steam Crisp corn & peppers
  4. Get 1 box Zatarain's Jambalaya Mix
  5. Take 8 mini sweet red peppers chopped
  6. Get 1/2 cup chopped onion
  7. Take 1/2 cup celery
  8. Take 2 can diced tomatoes
  9. Make ready as needed Vegetable broth
  10. Take 2 tbsp butter
  11. Make ready Tony Chachere's Creole Seasoning
  12. Take Tobasco sauce

With rice, chicken, shrimp, andouille sausage and plenty colorful veg, this Creole jambalaya is a flavorful, comforting dish. This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page. Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.

Instructions to make Creole Jambalaya:
  1. Sweat onions, peppers, celery and sausage till onions are translucent. Add vegetable broth for the process as necessary.
  2. Add corn, minus the packing liquid, and tomatoes. Then add the contents of Zatarain's Jambalaya mix, substituting the amount of vegetable broth for the specified amount of water.
  3. Cover pot and turn down heat to low simmer, and cook for 20 minutes, stirring every 5 minutes to prevent sticking. Add vegetable broth if necessary to complete cooking rice. Add butter, melt by folding in.
  4. Add shrimp to Jambalaya, cover pot to let shrimp steam cook, about 5 minutes. Add vegatable broth if needed.
  5. Plate and serve. Use Tony's seasoning and Tabasco to taste. Enjoy.

See more details in the policy page. Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned. Cajun Jambalaya, known as brown jambalaya, was developed in the swamps and prairies of southwest Louisiana by the Acadians and utilized methods and ingredients available to them. Creole Jambalaya, often called red jambalaya was an adaptation influenced by the methods and ingredients available to the Creole cooks in the port city of New Orleans. With jambalaya, there are two main types: Creole and Cajun with the main difference in the two being a tomato base.

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