Wednesday, February 3, 2016

CITY CREOLE JAMBALAYA RECIPE

City Creole Jambalaya
This is a dish that 2nd Man has been working on.  He hasn't followed a recipe, he's just been experimenting with flavors.  The funny thing is, he wasn't going for what this came out to be, he was trying to just create a dish that we loved (and he did that) then upon Googling, I found out that something similar to this is called City Creole Jambalaya.  Who knew?

No step by step photos, because it was an experiment but dang, it was so good, we wanted to post what he came up with. 


Ingredients:



2 1/2 pounds shrimp, deveined and shelled*
*we used tails on, it makes pulling them out to eat easier, but it's not required
2 lbs sausage (we used 1 garlic sausage and 1 andouille), sliced
2 cups white rice
1 medium yellow onion (diced)
1 large green bell pepper (diced)
2 stalks celery (diced)
2 cans diced tomatoes
1 can beef broth
1 can chicken broth
2 cans red beans with liquid
salt and pepper to taste
Chopped green onions and parsley to garnish

Instructions:

Heat large pot with 1 tbsp olive oil until hot.  Put in diced veggies and sauté until onions are slightly browned.  Remove veggies from pot.

Add sausage and saute until lightly browned, remove from pot, leaving drippings in pan.

Add cleaned shrimp to drippings and cook until shrimp are about half done, remove and set aside.

Add a little more olive oil to bottom of pot (1 to 2 tbsp) and add rice, stir until rice becomes slightly opaque but not browned.

Add the sausage to pot with rice, and sautéed diced veggies, stir to combine and add two cans of tomatoes.  Stir again and then add two cans of broth and the two cans of beans, stir and bring mixture to boil.  Reduce heat to simmer, cover and cook for 15 minutes.

After 15 minutes, add shrimp and stir to combine.  Cover and simmer for another 5 - 10 minutes.  Rice should be done but please note there will still be some liquid, not all of it absorbs, this is normal to the recipe.


Check for seasoning and serve immediately.  
Garnish with diced green onions and sprinkle some fresh chopped parsley and enjoy!

30 comments:

donna baker said...

Love jom - ba - lie - a, a cajun once corrected me.

jaz@octoberfarm said...

i love a good jambalaya and should really make one soon.

Cheryl Thomson said...

this is a keeper guys! forgive me for stealing this recipe for South Africa!!!

marion jacobs said...

wow, this looks SO good!!! thank you for sharing it

kymber said...

i'll take a bowl of that, please! looks deelish! and donna baker above is correct - it is pronounced jom-ba-lie-a!

sending love. you can send me a bowl in return! your friend,
kymber

Sulamith said...

Why do the shrimp tails stay on? Is there a lot of flavor in them?

This looks good! I have never had jambalaya but my husband has and he loves it. I will make this!

Peg said...

Sulasmith, I don't know about 1st and 2nd Man but we leave our shrimp tales on too, it's easy to pick them up eat but I'm sure it's not necessary. 1st Man didn't want to jump on your reply but wanted to let you know we leave ours on too. Some people DO say it adds flavor but I don't know, I love shrimp of any kind, haha.

Anonymous said...

Yummeh!

Colleen said...

I do think that most ooks remove the tails but then I think it could be all in personal preference

Colleen said...

my key board dropped the C in cooks.

Colleen said...

Have never had Jambalaya but willing to try anything once; well, Almost anything.
I take it that is long grain white rice that was used?

kymber said...

there is tons of flavour in shrimp tails and they are very easy to eat. we love our shrimp tails up here!

Fiona said...

The experiments are often the best...now I am hungry!

Sulamith said...

Thanks to all who replied to my shrimp tails questions! To Kymber: I love shrimp but never thought about eating the tails. I just might try one!

1st Man said...

Yep, you got it right!

1st Man said...

Aren't they good? Dang, now I'M hungry for another one, ha.

1st Man said...

Well aren't you sweet, hope you like it!! Enjoy!

1st Man said...

Well thank you for that!!

1st Man said...

Come on down! I'm guessing if I sent a bowl, it might get stopped by homeland security, ha.

1st Man said...

Sulasmith - Yep, entirely optional. In Louisiana (the next state over from us so they food influences ours as well) lots of dishes there keep the tails on for the extra flavor (the shells do exude their flavor into the dish). They also use it as a "handle" to pick out and eat.

Colleen - Yep it's all a personal preference, "chef's choice" they might say, LOL!

Kymber - Thanks for that too, now I can honestly say that I've never had shrimp tails. I chew all the meat out of it but haven't chewed one up. I might have to try that!

1st Man said...

Thanks Peg, I love when the community adds info for others asking questions. Thanks!! No worry about jumping the gun before I could reply, it's 100% ok. And yep, we love shrimp in any form!

1st Man said...

Short and to the point, ha. Thanks!!

1st Man said...

Yep, we use a "Texmati" I think it's called. This is really good, kind of soupy, but substantial, full of flavor.

1st Man said...

Yep and we recreated a version of something that already exists, ha.

1st Man said...

Hello!! Yay, glad everyone answered. Yep you could TOTALLY cook it entirely shelled. No worries at all. And we haven't eaten shrimp tails either, ha.

Gail said...

Sounds and looks delicious.

kymber said...

chew them up! they are full of chondroitin....and delishous and crunchy - yummeh!

1st Man said...

Thank you!! I, it was pretty good. In fact I want some now, ha.

Anne in the kitchen said...

I am stealing this recipe! Now I am mentally hearing a little Buckwheat Zydeco (Actually really hearing him now thanks to Spotify. Thanks for the meal and music inspiration!)

1st Man said...

Amen to that, I love some zydeco music!! Enjoy!!