Jambalaya with shrimp and sausage
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Jambalaya with shrimp and sausage - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Jambalaya
- 250-350 g fresh shrimp, peeled
- 250 g smoked sausage, cut into slices
- 2.5 cups of water
- 400 g diced tomatoes
- 250 g tomato sauce
Fragrant rice
- 1 cup long grain rice
- 3 tbsp. l. dried onions
- 1 tbsp. l. dried parsley
- 1 tbsp granulated bouillon
- 1/2 tsp dried thyme leaves
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1/4 teaspoon salt
- 1 bay leaf
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Cooking the dish according to the recipe:
- In a saucepan, combine the jambalaya mixture, water, tomatoes, tomato sauce, and smoked sausage. Bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes.
- Add shrimp and cook for another 5-7 minutes, or until shrimp are pink.
Riesling wine would go well with this dish.
Jambalaya mix:
In a small bowl, combine the rice, onion, parsley, bouillon granules, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Place in a plastic bag. Store in an airtight container.
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