“There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.” ― Thomas Wolfe

Jambalaya (/ˌdʒʌmbəˈlaɪ.ə/ jum-bə-ly-ə) is a Louisiana Creole dish of Spanish and French influence.

Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with the native foods created what is known as Jambalaya. Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish cuisine.

Shrimp and Sausage Jambalaya Recipe with a side of rice

Ingredients:

Ingredients:

• 2 tbsp butter 
• 8 oz Andouille sausage, or other spicy smoked sausage (Cut and slice into pieces as big or small as you would like)
• 2 tbsp paprika
• 1 tbsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp fresh ground black pepper
• 1 tsp salt
• 1 Bay leaf  (chopped)
• 1/2 cup diced tomato, fresh or canned (recommendation, keep it fresh)
• 1 green bell pepper, diced
• 4 green onions, chopped (No green onions were added, but it is suggested)
• 1 cup white or brown rice (preference; use brown rice, I ran out so ended up with white rice)
• 3 cups chicken broth (Don't have chicken broth? 1 Cup Water +Plus a Tablespoon of Butter OR Olive Oil)
• 1 pound large shrimp, peeled and deveined (Cut and chop the shrimp in halves)

Makes 4 Portions of Sausage and Shrimp Jambalaya (Cooking for 2, use half the amount of veggies, shrimp and sausage

Prep Time: 15 minutes Cook Time: 50 minutes

In a big bottom cooking pot with a lid, melt the butter over medium heat. Add the sliced sausage and cook, stirring, for about 5 minutes. Add the following spices paprika, bay leaf, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper, and most of the green onions; cook, stirring for 5 minutes. 

Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot for 5 minutes, add the shrimp.  

Begin cooking the rice in another cooking pot with a lid. First step, always wash your rice, I was always taught to keep washing the rice until the water begins clear. Add the 1 cup of rice with 1 1/2 cup of water. Bring water to a boil, and reduce heat. Allow to cook for 20 minutes. Check on the rice; It should be just tender; if it is still too firm cook longer. 

Once the rice is complete, taste the shrimp and seasoning, and adjust if needed. Begin to plate each dish with the rice add the jambalaya on top, be sure to dress the rice with the juice and seasoning.  

For decor, add green onions sprinkled on top. 

Note: The actual recipe and many others cook the jambalaya with the rice included. If that is your preference make sure to allow for 45 minutes when cooking the rice with the Jambalaya.