I just got back to California after spending the long weekend in Chicago with my family for Thanksgiving. I missed you and your cinnamon rolls on Thanksgiving morning! It just wasn't the same without you there. And it was freezing. My pathetic California-infused blood can't handle temperatures below 50 degrees these days (I know, where did the Midwesterner in me go?), so when I got back this afternoon I still had soup on the brain. Luckily it's in the 60's here right now so I didn't have to bundle up too much to go to the store. :)
I decided to make a shrimp, bacon, and sausage Jambalaya, but the recipe I used is actually a combo of a jambalaya and a gumbo recipe. If you were wondering (because I was) what the difference between the two is, it's seemingly pretty simple says a few online resources. Jambalaya has rice cooked within the dish and gumbo serves rice on the side. I'm no soul food expert, but it sounds good to me. I did cook rice in the dish, but I did about half as much as you would use for Jambalaya.
I should also note that since I am not a pork eater, I used turkey bacon and hot Louisiana all beef sausage for this recipe.
Ingredients:
- 1/2 lb sliced turkey bacon
- 1/2 lb sliced sausage (I would suggest Anduille sausage or any other hot/southern sausage)
- 1.5 cups diced onions
- 3/4 cup diced celery
- 1 cup diced green pepper
- 3 cloves of minced garlic
- 1 cup rice
- 1 can diced tomatoes
- 3 cups chicken broth
- 2 tbs worcestershire sauce
- 2 teaspoons kosher salt
- 1 lb raw shrimp, peeled and cleaned
Directions:
1. In a large skillet over medium heat, cook the bacon and sausage until brown. Transfer the bacon and saussage into a slow cooker or larger pot.
2. Next sautee the onion, celery, and pepper in the skillet. You can use the bacon grease as oil to cook the veggies, but if it looks like a lot of grease then I suggest pouring some out. I didn't have enough grease left over so I added about 1 tbs of oil to the pan to sautee the veggies. Once the veggies are soft (~7 minutes), transfer them to the slow cooker/large pot.
3. Add tomatoes with the juice from the can, chicken broth, worcestershire sauce, and salt to the slow cooker/large pot. Cook for 3 hours. If you're using a slow cooker, dont worry about stirring or anything. If you don't have a slow cooker and you are making this on the stove, make sure to stir it every 20 minutes or so.
4. Add the rice, and shrimp to the slow cooker/large pot and cook for another 45 minutes or until the rice is cooked.
5. Enjoy! I served this dish with some sourdough rolls, but I bet cornbread or something more exciting than sourdough would be great!!
I decided to make a shrimp, bacon, and sausage Jambalaya, but the recipe I used is actually a combo of a jambalaya and a gumbo recipe. If you were wondering (because I was) what the difference between the two is, it's seemingly pretty simple says a few online resources. Jambalaya has rice cooked within the dish and gumbo serves rice on the side. I'm no soul food expert, but it sounds good to me. I did cook rice in the dish, but I did about half as much as you would use for Jambalaya.
I should also note that since I am not a pork eater, I used turkey bacon and hot Louisiana all beef sausage for this recipe.
Ingredients:
- 1/2 lb sliced turkey bacon
- 1/2 lb sliced sausage (I would suggest Anduille sausage or any other hot/southern sausage)
- 1.5 cups diced onions
- 3/4 cup diced celery
- 1 cup diced green pepper
- 3 cloves of minced garlic
- 1 cup rice
- 1 can diced tomatoes
- 3 cups chicken broth
- 2 tbs worcestershire sauce
- 2 teaspoons kosher salt
- 1 lb raw shrimp, peeled and cleaned
Directions:
1. In a large skillet over medium heat, cook the bacon and sausage until brown. Transfer the bacon and saussage into a slow cooker or larger pot.
2. Next sautee the onion, celery, and pepper in the skillet. You can use the bacon grease as oil to cook the veggies, but if it looks like a lot of grease then I suggest pouring some out. I didn't have enough grease left over so I added about 1 tbs of oil to the pan to sautee the veggies. Once the veggies are soft (~7 minutes), transfer them to the slow cooker/large pot.
3. Add tomatoes with the juice from the can, chicken broth, worcestershire sauce, and salt to the slow cooker/large pot. Cook for 3 hours. If you're using a slow cooker, dont worry about stirring or anything. If you don't have a slow cooker and you are making this on the stove, make sure to stir it every 20 minutes or so.
4. Add the rice, and shrimp to the slow cooker/large pot and cook for another 45 minutes or until the rice is cooked.
5. Enjoy! I served this dish with some sourdough rolls, but I bet cornbread or something more exciting than sourdough would be great!!
