Jambalaya! Love the sound of that, don’t you? I haven’t had too much experience cooking with shrimp. A One Day Sale on shrimp at Whole Foods Woburn seemed like a good time to try something new. I was looking to try out a recipe with some good spice involved, and so I adapted a Chicken Sausage Jambalaya with Shrimp recipe from the Whole Foods blog. The use of chicken sausage and shrimp make this a healthy meal. I followed their recipe with just a few minor adjustments.
Wine Pairing for Chicken Sausage Jambalaya
Anticipating some heat in the dish, I asked Ray at Pairings for a suggestion. He pointed me in the direction of one of his favorites to go with Thai Food, the 2009 Sipp Mack Gewurztraminer ($19). I got honeysuckle on the nose, and taste of honey and a bit of lemon. Good mouthfeel–especially after a bite of Chicken Sausage Jambalaya! A good pairing. As you can see from the first photo, we tried our newer jambalaya recipe with a red wine; if you go in the direction you’ll want something with a bit of spice, such as a Zinfandel or a Syrah.Print
Chicken Sausage Jambalaya with Shrimp
Chicken Sausage Jambalaya with Shrimp has lots of great Cajun flavor with less calories than a version with pork sausage.
- Prep Time: 10 mins
- Cook Time: 70 mins
- Total Time: 1 hour 20 mins
- Yield: 8 servings
- Category: Main
- Cuisine: Cajun
- 2 tbsp olive oil
- 2 packages pre-cooked spicy Italian chicken sausage
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 large onion, diced
- 6 garlic cloves, chopped
- 1 can diced tomatoes
- 4 cups low-sodium chicken broth
- 1 1/2 cup water
- 2 1/4 cups long-grain brown rice
- 1 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 2/3 teaspoon cayenne, or to taste
- 1 lb frozen okra
- 1 lb. pre-cooked, peeled and deveined shrimp
- Hot sauce for serving
- In a large pot, heat 1 tablespoon oil over high heat. Add sausage and cook until lightly browned. Remove from pot and set aside. Slice sausages diagonally when they have cooled.
- Add remaining oil, celery, bell pepper, onion and garlic. Cook until softened, about 5 minutes.
- Stir in tomatoes, broth, water, rice, thyme, salt and cayenne. Bring to a boil, cover and simmer 35 minutes, stirring now and then.
- Add frozen okra and reserved sausage. Cook on medium heat, uncovered, stirring frequently, until rice is tender, 10 to 15 minutes.
- Add shrimp and continue cooking until heated through, about 10 minutes for shrimp that are not frozen; add 5 minutes if you are using frozen, pre-cooked shrimp. Scoop some jambalaya into bowls after the shrimp is heated through, and you are ready to enjoy!
Full disclosure: Whole Foods Woburn provided me with the ingredients for the meal to help spread word about the special. I chose the recipe, and the results are fully my own!