Jambalaya was born in Louisiana, but may be growing up in Michigan! This dish is a long time favorite and features State Street Andouille Sausage and Gulf Shrimp.
Enjoy with corn bread, biscuits, or all on its own! Some even like to serve it with a fried egg or two on top? However you like your jambalaya, we hope this recipe perks your imagination.
Now for the Recipe …
First things first. Choose the pan. This recipe requires a large cast iron, or stew pot. It makes quite a bit, so have a party!
1lb Andouille Sausage from State Street Meats
1lb Gulf Shrimp from State Street Meats
1tbsp Olive Oil
1 large yellow or sweet Onion
1 large Red Pepper
1-3 Jalapeño Peppers
3 stalks Celery
1 Small Bag of Frozen Corn
2 cans of Diced Tomatoes
1 can Chicken Broth typically 14.5 ounces
1 tbsp Minced Garlic
2 tsp Paprika
1 tsp Red Pepper Flakes
1 tsp Coarse Black Pepper
1 cup long grain white Rice
- Sauté diced onion, red pepper, jalapeño pepper, celery, and minced garlic in 1tbsp of butter and 1 tbsp of olive oil till tender.
- Add one can of diced tomatoes, paprika, and red pepper flakes and let simmer for 5 minutes.
- Add rice, second can of diced tomatoes, corn, and chicken broth and continue to simmer for 10 minutes.
- Add bite sized sliced Andouille Sausage from State Street Meats and simmer for 10 minutes or until rice is tender. If you need more liquid you can add water, broth or a fine pilsner?
- Add Gulf Shrimp from State Street Meats and simmer till shrimp are opaque (3-5 minutes).
It’s time to bowl it up and enjoy jambalaya … Michigan style.