Shrimp Jambalaya
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 12 ounces andouille sausages, sliced 1/2-inch thick
- 2 ounces bacon, chopped
- olive oil
- 1 1⁄3 cups onions, chopped
- 2 garlic cloves, minced
- 1 cup mushroom, sliced
- 1 large green pepper, chopped
- 1 (14 1/2 ounce) can diced tomatoes, including liquid
- 1 cup chicken broth
- 1⁄2 cup white wine
- 2 teaspoons lemon juice
- 1 teaspoon thyme
- 1 sprig fresh rosemary
- 2 cups shrimp, shelled, deveined
- salt
- pepper
- Tabasco sauce
directions
- Saute the andouille and bacon until the bacon is crisp. Remove the meat and set aside.
- Saute the onion and green pepper in the drippings until tender. Add in the garlic and cook for 1 minute. Remove the vegetables and add to the reserved meat.
- If necessary, add a little olive oil to the pan and saute the mushrooms until beginning to brown. Return the meat and vegetables to the pot. Add in the tomatoes, chicken broth, wine, lemon juice, thyme and rosemary. Simmer 20 minutes.
- Add the shrimp for 5 minutes. Add salt, pepper and Tabasco to taste.
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RECIPE SUBMITTED BY
My passions: faith, family, food, and anything family history related. Almost nothing I like more than to chase headstones of my dearly departed ancestors. I've been working on a family cookbook for almost 2 years. (Need to figure out how I want to actually print it.) Enjoy learning about how what I grew up eating relates to my ancestors from Croatia and Alsace primarily. Enjoy following and forming new traditions within the walls of my home.
Some would say I lead a very boring and mundane life. I would say it's just what I ordered. I have the opportunity to be a stay-at-home mom - which is what I truly love. Feel it's the best calling anyone could ever have. I've truly been blessed!