| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 535 | 30g | 11g | 40g |
| sugars | fibre | protein | salt |
| 6g | 4g | 24g | 0.84g |
Let me introduce you to one of my personal favorites – the Creole Onion and Sausage Jambalaya. Being a proud Texan and having been brought up amidst the heady and aromatic blend of Tex-Mex cuisine, this dish stands out for its robust flavors that encapsulate both my deep Texas roots and a glimmer of the Creole influences that I’ve come to appreciate over the years.
Honoring Tradition with a Modern Twist
Even as the Creole Onion and Sausage Jambalaya boasts an array of elements from traditional Southern kitchen – the sumptuous Andouille sausage, the trinity of green bell peppers, onions, and celery – it cleverly brings a touch of freshness and innovation, marking it with a distinct contemporary stamp. Think of it as bridging the past and the present, a culinary tribute to enduring family traditions and a nod to the excitement of modern cooking simultaneously.
Nutrition Abound – Health and Flavor in Each Bite
It’s not just the richness of flavors that wins me over, but the splendid health benefits that come with this recipe. The combination of various vegetables contributes to this meal’s nutritional density. Among these is the humble onion, which is known to promote heart health, control blood sugar, and even boost bone density. Shrimp, rich in Vitamin B12, iron, and zinc, particularly stands out as a prime source of protein, feeding not just your palate but your muscles as well. Plus, we can’t ignore the Andouille sausage that packs in a fair share of proteins and lip-smacking flavors
Complementing Tastes – What goes with the Creole Onion and Sausage Jambalaya
This vibrant dish can hold its own at the dinner table, but many recipes complement its rich and layered flavors. Historically, Jambalaya finds its roots in similar dishes like Spanish Paella or French Jambalaia – rice dishes carefully seasoned and populated with a hearty mix of proteins and vegetables. Additionally, the Creole Onion and Sausage Jambalaya pairs wonderfully with a refreshing green apple coleslaw or a rustic fried okra. This way, you get to strike the perfect balance between contrasting textures and complementing flavors.
So there you have it, a cherished recipe that carries a piece of my heart with each simmering pot. A meal that artistically weaves together my Texas heritage, love for Southern cooking, and a lifetime enthusiasm for good, wholesome food. Taste this, I promise you, it’s not just about filling the stomach. It’s a heritage, an experience, a memory of a place and time brilliantly captured in a melody of flavors that linger long after the meal is done.
What You’ll Need
- 1 tablespoon vegetable oil
- 1 pound Andouille sausage, sliced
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 2 cloves garlic, minced
- 2 cups long grain white rice
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 tablespoon Creole seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound raw medium shrimp, peeled and deveined
- 1 cup thinly sliced green onions
- 1/2 cup chopped fresh parsley
Method
Step One
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the sausage slices and sauté them until they start to brown. Then remove them from the skillet and set aside.
Step Two
In the same skillet, add the chopped onion, green bell pepper, and celery. Sauté the vegetables until they become soft. Now, stir in the minced garlic and cook for another minute until fragrant.
Step Three
Add the two cups of long grain white rice to the skillet. Stir well to combine it with the vegetables and garlic. This will help the rice to absorb all the flavors.
Step Four
Pour the diced tomatoes, chicken broth, Creole seasoning, salt, and black pepper into the skillet. Stir well to combine all ingredients. Allow the mixture to simmer and cook until the rice is tender.
Step Five
Once the rice is fully cooked, add the browned sausage and the peeled and deveined shrimp back into the skillet. Stir well and allow the mixture to cook until the shrimp are pink and cooked through.
Step Six
Stir in the thinly sliced green onions and chopped fresh parsley. Let the Jambalaya cook for a few more minutes so the flavors combine well.
Step Seven
Your Creole Onion and Sausage Jambalaya is ready to be served. Be sure to taste and adjust the seasoning before serving. Enjoy your homemade Creole delicacy!
