Gulf shrimp jambalaya with vienna sausage and fresh herbs
Savor the flavors of the Gulf with this delectable shrimp jambalaya recipe featuring succulent Gulf shrimp, savory Vienna sausage, and fresh herbs. Combined with a medley of green peppers, onions, garlic, and aromatic spices, this dish is a hearty and satisfying meal. Canned tomatoes, white rice, and chicken broth create a rich, flavorful base, while a hint of bay leaf and fresh thyme add depth to the mix. Perfect for a cozy dinner, this jambalaya offers a delicious taste of Southern cuisine in every bite.
- 08 Mar 2024
- Cook time 60 min
- Prep time 10 min
- 6 Servings
- 14 Ingredients
Jambalaya is a classic Creole dish that brings together the bold flavors of the Gulf Coast. This particular recipe features succulent Gulf shrimp, savory Vienna sausage, and a medley of fresh herbs, making it a flavorful and hearty meal perfect for any occasion. Follow these steps to create a delicious Gulf shrimp jambalaya that your family and friends will love.
Ingredients:
Instructions:
- Heat a large pot or Dutch oven over medium heat. Add a bit of oil if necessary.
- Add the diced green bell peppers and chopped onion. Saute for about 5 minutes, or until the vegetables start to soften.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Stir in the sliced Vienna sausage and cook for about 3 minutes, allowing them to brown slightly.
- Add salt, 1 teaspoon of red pepper, and the bay leaf to the pot. Stir to combine.
- Pour in the canned tomatoes (with their juice), the white rice, and the chicken broth.
- Give everything a good stir to evenly distribute the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is cooked and tender.
- Once the rice is tender, gently fold in the shrimp.
- Add the extra ¼ teaspoon of red pepper, if you desire an additional kick of spice.
- Cook for another 3-5 minutes, or until the shrimp are pink and cooked through.
- Stir in the fresh thyme.
- Remove the bay leaf from the jambalaya.
- Taste and adjust the seasoning, if necessary.
- Ladle the jambalaya into bowls.
- Garnish each serving with freshly sliced green onions.
Tips:
- Make sure to devein and peel the shrimp before cooking for the best texture and flavor.
- To save prep time, you can use pre-chopped vegetables, but fresh is always best for maximum flavor.
- Adjust the heat by varying the amount of red pepper or adding a few dashes of hot sauce.
- Add the rice slowly and stir well to ensure even cooking and prevent it from sticking to the bottom of the pot.
- If you prefer a smokier flavor, consider using smoked sausage instead of Vienna sausage.
Your Gulf shrimp jambalaya is now ready to be enjoyed. The combination of shrimp, Vienna sausage, fresh herbs, and spices creates a deliciously complex flavor profile that will transport you straight to the vibrant kitchens of the Gulf Coast. Serve hot and garnish with extra fresh herbs if desired. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 480 grams |
| Energy | |
| Calories 400kcal | 16% |
| Protein | |
| Protein 30g | 21% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 3.86g | 10% |
| Sugar 6g | 6% |
| Fat | |
| Fat 13g | 15% |
| Saturated 4.52g | 15% |
| Cholesterol 240mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 160mg | 29% |
| Vitamin B1 0.86mg | 72% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 6mg | 39% |
| Vitamin B6 0.64mg | 37% |
| Vitamin B9 130ug | 32% |
| Vitamin B12 2.29ug | 95% |
| Vitamin C 50mg | 53% |
| Vitamin E 2.92mg | 19% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.48mg | 0% |
| Iron, Fe 3.20mg | 29% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 490mg | 39% |
| Potassium, K 660mg | 19% |
| Selenium, Se 60ug | 109% |
| Sodium, Na 1310mg | 87% |
| Zinc, Zn 3.04mg | 28% |
| Water | |
| Water 390g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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