Jemma's Chirstmas Jambalaya

December 20, 2012

Christmas Jambalaya, a rich and robust broth with generous morsels of sausage and shrimp, served over flavorful rice.

This dish requires chopping-I think preparing food with family about is soothing and welcoming.  So, this dish is perfect for the Holidays.  Little ones, can run about while Mama and Grammy chop and visit.  

Just look at these luscious vegetables, green pepper, celery, poblano pepper, jalapeno, garlic and onion.  

Tip:  Smoked Paprika is Wonderful! 


1/2 pd shrimp-devein -tails off
10 oz smoked kielbasi or andouille
3 tablespoon extra virgin olive oil
1 medium sweet onion chopped
1 green onion chopped
1 jalapeno pepper chopped and seeded(optional) this will be hot!
1/2 poblano pepper chopped and seeded
2 cloves garlic chopped
4 stalks of celery chopped
1 1/2 cans vegetable or chicken broth
2 cans of crushed tomatoes
 1 tablespoon smoked paprika
1 bay leaf
salt and pepper to taste.
Heat  olive oil in large saucepan on medium heat, add all chopped vegetables and saute until  tender.  This will appear to be a lot of vegetable but as they saute they shrink.  

While veggies cook cube kielbasi

As veggies cook if they need more liquid add vegetable/chicken broth as needed stir.

Add chopped kielbasi, rest of broth, paprika, bay leaf and tomatoes.
Simmer  over low heat for 1 hour.
Add cleaned shrimp last 5-7 minutes of cooking time

Serve over rice.

For added flavor cook your rice in chicken broth with a garlic clove, parsley, salt and pepper.

It's Christmas!  Bring out your favorite China!

What favorite dishes do you serve?


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