Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And a great new gem from !

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A classic New Orleans dish with a Cajun & creole kick that makes this meal truly worthy to be served in the French quarter of the Louisiana bayou!

Here’s the recipe I used:
https://southernbite.com/one-pot-sa.....imp-jambalaya/

Enjoy!

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Recipe is as follows:

Ingredients

2 tablespoons vegetable or olive oil
1 pound cajun or andouille sausage, sliced into 1/4-inch rounds
1 large onion, diced
1 large bell pepper, seeded and diced
2 ribs celery, diced
3 cloves garlic, minced
4 cups chicken broth
1 (15-ounce) can Red Gold Crushed Tomatoes
1 (14.5-ounce) can Red Gold Diced Tomatoes
1 teaspoon Creole seasoning (or more)
2 cups parboiled or converted rice
sliced green onions for garnish, optional
1 pound large shrimp, peeled and deveined

Instructions

Heat the oil in a stock pot or large dutch oven of medium-high heat. Add the sliced sausage and cook, stirring frequently, until the sausage has browned. Use a slotted spoon to remove the sausage to a plate. Set aside.

Add the diced onion, bell pepper, and celery. Cook until the vegetables are tender - about 5 minutes. Add the garlic and cook for about 1 minute.

Add the broth, Red Gold Crushed Tomatoes, and Red Gold Diced Tomatoes. Add the Creole seasoning. Bring to a boil. Stir in the rice and browned sausage. Reduce the heat to a simmer and cover. Cook about 20 minutes, stirring occasionally, until the rice is tender to your liking. Taste and add additional Creole seasoning or salt and pepper to your taste. Add the shrimp and cover. Cook for an additional 3 to 5 minutes or until the shrimp are pink and cooked through. Allow to rest for about 5 minutes, then stir and serve topped with sliced green onions, if desired.

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From Chris: You -definitely- want to add the shrimp right at the end, as they cook very quicky!
Take the time to devein the shrimp, since the gunk that is in the shrimp veins is inedible >_<
I recommend also to leave the shrimp tails on, as that will add extra shrimp flavor to the dish.