Hi everyone, I hope you had an amazing weekend, I know I did! For starters, as you may have noticed I didn't post anything all last week; I decided to take some time off to really zone in on the direction that I wanted to go with Momstaurant. And in the process, I came up with some pretty delicious recipes to share with you all this week!
Starting with last Friday, I decided to make some Jambalaya, and I realized that it has been a WHILE since the last time I did a live recipe demo on Periscope... and if you have no idea what Periscope is, it is live stream where you can watch me cook and also interact with me and other viewers by commenting and giving me "hearts", your comments and "hearts" are shown live and I can answer them right at that moment! So make sure you download the Periscope app, and find me @LaTraGuerra! You can also watch me live on the web at www.periscope.tv/LaTraGuerra, but unfortunately you won’t be able to interact with me or other viewers... Anyway, so I decided to create a Jambalaya recipe live on Periscope, and the end result came out delicious, and of course I had to share!
Since I did this as a live demonstration, I unfortunately do not have the step-by-step photos, but it is a super easy recipe that honestly doesn't require it.
Jambalaya with Shrimp and Andouille Sausage
PREP TIME: 30 MINUTES | COOK TIME: 27 MINUTES | YIELDS: 8
- 1 lb raw shrimp, peeled and deveined
- 4 Andouille chicken sausages, cut into 1 inch cuts - 1-1/2 cups
- 2 tbsp unsalted butter
- 1 yellow onion, chopped small
- 1 green bell pepper, chopped small
- 3 roma tomatoes (1-1/2 cup), chopped small
- 1 jalapeno, minced with seeds in
- salt to taste
- 2 tsp creole seasoning, I used my homemade season mix, but you can use your favorite brand
- 3 tsp cumin
- 1 bay leaf
- 4 cups chicken broth
- 2 cups basmati rice, or your favorite long grain rice
- In a large pot, on medium heat, melt 1 tbsp butter.
- Add in adouille sausage and cook for 3 minutes, until sausage is half way cooked through.
- Add in chopped onions and bell peppers, and cook for 2 minutes until translucent.
- Then add in roma tomatoes, and cook for an additional 2 minutes.
- Season with cumin, salt, and creole seasoning.
- Then pour in the chicken broth, and bring to a boil.
- Once the water starts to boil, add in rice, and reduce heat to low. Cover and let simmer on low heat for 17 minutes.
- Since basmati rice only takes 20 minutes to cook, at the last 3 minute mark add in the shrimp and stir.
- Add in 1 tbsp butter, mix, and let rice sit for 2-3 minutes before serving.
Serve with a sprinkle of chopped green onions, and of course your favorite hot sauce. And as usual, give this recipe a try and let me know how you like it!