Saturday, February 14, 2009


Is it Cajun style or Creole style? Well it's sort of a cross between the two. I didn't use tomatoes as you would in Creole style but I did add equal parts water and rice in the creole style. Cajun style jambalaya usually calls for twice as much water as rice. Nothing fancy here just simple goodness. The holy trinity married with the andouille sausage, shrimp and spices is really all you need for a great tasting jambalaya.

Cook the sausage over medium heat for 8-10 minutes then set aside. Add a tablespoon of oil to the pot and cook the vegetable until soft, about 10 minutes. Add the andouille sausage back to the pot, add the shrimp, stir in the spices and cook over medium low heat for another 10 minutes. Add the rice and water and bring to a boil. After a boil is reached reduce heat to low, cover and simmer for 20-30 minutes until the water is absorbed and the rice is done.

What you will need.
1 Lb Andouille sausage
1 Lb Shrimp peeled and deveined
1 large onion chopped
1 green pepper chopped
1 red pepper chopped
3-4 ribs of celery chopped
2 tsp cayenne pepper
2 tsp black ground pepper
1 tsp white pepper
1 tsp oregano
1 tsp thyme
3 1/2 cups rice
3 1/2 cups water


Greg said...

This is one of those foods that make me curse my stupid shellfish allergy.

Looks good!

Zank said...

Thanks man. Fine without the shrimp:)

liteluvr said...

Zank: Awesome looking jambalaya, man..

to Greg... my wife loves jambalaya, but hates shrimp, so I just sub some poached chicken breast to go along with the andouille, and all is right with the world.

Great recipe!

Zank said...

Thanks, glad you like it.

Anonymous said...

Wow looks really good

Zank said...

Thanks all! It's fairly hot as the andouille sausage itself has some good heat and the cayanne....
Adjust the seasoning as necessary to your pallete.