Video: Sausage & Shrimp Jambalaya - Allrecipes.com

Video: Sausage & Shrimp Jambalaya

See how simple it is to make rich and hearty Creole jambalaya.

 
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Smokey Andouille sausage gets sautéed with easy-to-find spices and everyday vegetables to make a flavorful base for this one-pot rice dish. Next up, brown rice and chicken broth go into the pot for a slow simmer. To finish the dish, you’ll learn exactly when to add fresh shrimp so it cooks to perfection. The result is a restaurant-quality meal you can easily make in your own kitchen. Get the recipe for Sausage & Shrimp Jambalaya.

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Comments

 
 
PoppyParker 
Mar. 15, 2015 3:45 pm
I dont add the spices to the sausage, I add them to the veggies which you have to cook in layer. Onion, celery and bell pepper. Add about 2 to 3 tbps: Paprika, Garlic powder, Onion powder, Oregano, Thyme. About a pinch or however spicy you like it of Caynne pepper. Black pepper and salt to taste. Also add fresh garlic to the onions. I use Basmatic rice - about one to 1 1/2 cups and about a cup or two of water. You have to really let the water steam away, else you will be serving a watery dish.
 
CLEOAKAMAL 
Jan. 20, 2014 7:01 pm
Moonglow - The written recipe is provided by clicking on the link which is located at the end of the paragraph below the video.
 
l033853 
Jan. 20, 2014 6:40 am
Cajuns are the French colonists who settled the Canadian maritime provinces (Nova Scotia and New Brunswick) in the 1600s. The settlers named their region "Acadia," and were known as Acadians. In 1713, the British took over Canada. Over the next forty years, the British government expelled Acadian families. Some were sent down south to the Louisiana territories. It is here the Acadians eventually became known as "Cajuns." Creoles as an ethnic group can mean a range of backgrounds from individuals born in New Orleans with French and Spanish ancestry to those who descended from African/Caribbean/French/Spanish heritage. A vastly simplified way to describe the two cuisines is to deem Creole cuisine as “city food” while Cajun cuisine is often referred to as “country food.” Creole cuisine uses tomatoes and proper Cajun food does not. Creole cuisine coming from a broader heritage has a bit more variety, the dishes consist of an array of spices from various regions and creamy soups and
 
Moonglow 
Jun. 27, 2013 11:58 am
I get sick and tired of coming across interesting recipes only to find that they are videos and not just that, videos that aren't following Compliance laws! Everyone in the world can't hear.
 
MareRocks 
Mar. 10, 2013 11:17 am
Cajun jokes are world renowned, but Creole jokes only make sense in Louisiana.
 
May 28, 2012 8:14 am
cajuns lived in the bayous and they made do with what was available so it makes sense that they cooked with tomotoes and not milk and cream that is french
 
everettecm 
Feb. 20, 2012 4:50 am
The only difference I have found in Cajun and Creole, and I am a bonifide south Louisiana Cajun, is the tomatoes, Cajun dishes don't add them.
 
Feb. 18, 2012 1:49 pm
Creole cuisine is made by Louisiana natives,using local ingredients with European cooking styles:French, Spanish, African and French Caribbean. Cajun cuisine is made by Acadian descendants with Louisiana ingredients in a Provencal, rustic french cooking style: Bouillabaise/Gumbo, Paella/Jambalaya
 
Feb. 18, 2012 11:34 am
To start, this jambalaya is much too loose and brown rice is good but not in this dish. As to what is cajun and what is creole, cajun is country style food. It has it's roots with the French Arcadians. It has that infulence and also native American and African influences. Creole has it's roots in the cities where the influences are from French, Spanish and African. It is usually less spicy and uses more sauces.
 
Jan. 17, 2012 11:33 am
Way to soupy to be called Jambalaya...
 
 
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