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!