Shrimp Jambalaya

Monday, November 16, 2020

I purchased about 8 lbs of shrimp from an online company (because I miss the gulf shrimp I grew up with) so while I deleted many of my shrimp recipes, thinking I would forever be limited.

This dish was easy enough to put together, I think it could be improved, but I will have to make it again and see what I change.  The original recipe is from a cookbook that Add a Pinch published, and I have provided the link below if you would like the recipe.

Link:  Purchase Add a Pinch Cookbook

Shrimp jambalaya

Servings: 4

Prep time: 15

Cook time: 20


    • ½ lb andouille or smoked sausage, sliced
    • ½ medium onion, chopped
    • ½ cup chopped celery
    • 1 large green bell pepper, chopped
    • 2 garlic cloves, minced
    • 2 tsp Blackening Seasoning
    • 1 tsp dried thyme
    • 1 tsp dried oregano
    • 2 medium plum tomatoes, chopped
    • 2 cups chicken stock, homemade (following) or store-bought
    • 1 cup uncooked long-grain rice
    • 1 lb shrimp, peeled and deveined
    • ½ cup chopped fresh parsley

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