Monday, November 5, 2012

Spicy Jambalaya with Andouille, Shrimp and Bacon

 Spicy Jambalaya

I did a little research on this dish, and found my version, is a hybrid between, Creole and Cajun Jambalaya. The use of a roux, and shrimp, is a Cajun influence... The use of tomatoes, is strictly Creole.
The name of the dish, comes from the French word jambalaia, a word used for pilaf of rice, which is, in turn, derived from, Spanish paella.
To make my husband (The chili-head) happy, I use jalapeno, in place of green bell pepper, and add a little hot sauce to the mix, further corrupting this dish. But the end result, is a dish, my family is absolutely crazy about.

3 strips of bacon-chopped
2Tbl. flour
2Tbl. dry white wine - I use Pinot Grigio
2 ribs of celery- chopped
4 jalapenos- chopped
1 onion-diced
2tsp. minced garlic
29oz. can of petite diced tomatoes
2cups chicken broth
1Tbl. tomato paste
1Tbl. sriracha  or any hot sauce
1/2tsp. oregano
1/2tsp. thyme
1 bay leaf
1lb. Andouille sausage-sliced
1lb. raw peeled shrimp-whole or chopped
3-4cups cooked rice

Fry the bacon, in a 4-quart pot, until crisp.
Stir the flour into the bacon drippings, and cook until the roux, becomes golden brown.
De-glaze the pan with a little white wine. Cook about 1-minute, scraping the pan.
Add the celery, jalapeno, onion, and garlic, to the roux, and cook a few minutes, until the onion softens, a bit.
Add all other ingredients, except the rice, to the pot, and cook on high heat, until it reduces to a semi-thick sauce. About 30-minutes. I don't usually cook shrimp, this long, but it lends a great flavor, to the broth.
Turn the burner off, and add the rice. Serve. I think this is even better, the next day.

Cook the roux, to a deep golden brown, then saute the vegetables in it.
Add everything, except the rice, and cook until it becomes a semi-thick sauce. Add the rice and serve.


  1. Hi there. The current Food on Friday is all about sausages! So it would be great if you linked this in. This is the link . Have a good week.

  2. thanks for linking in, Deb. Cheers