tabasco shrimp & sausage jambalaya

Last year we celebrated Fat Tuesday with our friends CJ & Chauntay. They made this fantastic jambalaya that I had to attempt myself this year. I actually made it last night, so I could share with you today. It is very easy and the flavors are incredible. I made it a little healthier by using brown rice and quinoa rather than white rice.

{also check out this video I made using my new app: jambalaya video}

And here are some fun Fat Tuesday facts for you (I actually learned a few things):

  • Mardi gras is French for Fat Tuesday
  • Fat Tuesday refers to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season which begins tomorrow, Ash Wednesday
  • Fat Tuesday is sometimes referred to as Shrove Tuesday, meaning “confess”
  • Mardi Gras arrived in North America as a French Catholic tradition with the Le Moyne brothers
  • In 1703 French settlers in Mobile established the first organized Mardi Gras celebration tradition in what was to become the United States.
  • Mardi Gras celebrations are part of the basis of New Orlean’s slogan, Laissez les bons temps rouler, (Let the good times roll) and its nickname “Big Easy”.

And with that… let’s eat!

tabasco shrimp & sausage jambalaya

tabasco shrimp & sausage jambalaya

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 pound andouille or other smoked sausage, cut into 1/2-inch slices
  • 1/2 cup sliced celery
  • 1 small onion, chopped
  • 1 small red or green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 3/4 cups chicken broth
  • 1 cup diced fresh or canned tomatoes
  • 1 bay leaf
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon ground allspice
  • 3/4 cup uncooked rice (brown, white or quinoa)
  • 1/2 pound shrimp, peeled, deveined and cut in half lengthwise

Instructions

  1. Heat oil in a large Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper, and garlic and cook 5 minutes, until vegetables are tender, stirring frequently.
  2. Stir in broth, tomatoes, bay leaf, TABASCO® Sauce, oregano, thyme, and allspice. Bring to a boil, then reduce heat, and simmer uncovered for 10 minutes, stirring occasionally.
  3. Stir in rice; cover and simmer 15 minutes.
  4. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink.
  5. Let stand, covered, 10 minutes.
  6. Remove bay leaf before serving.
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4 Responses to “tabasco shrimp & sausage jambalaya”

  1. February 12, 2013 at 1:06 pm #

    This looks delicious…I might just be making this for dinner tonight! Yum!

    • daisi
      February 12, 2013 at 1:22 pm #

      I hope you enjoy it! We sure did :)

Trackbacks/Pingbacks

  1. my february menu | She's the Bross - March 8, 2013

    [...] tabasco shrimp & sausage jambalaya | this was our fat tuesday meal and holy moly, it was delicious. [...]

  2. “real” food recipes | She's the Bross - March 8, 2013

    [...] chicken salad | slow-cooker red curry beef | chicken sausage, sweet onion & fennel pizza* | tabasco shrimp & sausage jambalaya* | green curry [...]

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