Here we go! My first blog post ever.
I can’t believe that it is already May (and officially my birthday month!). Even though it is technically spring, it has been freezing in Minnesota, so, I wanted to make something warm and cozy but also with a summer flare. I decided to make a Summer Vegetable Jambalaya. Jambalaya is super fun to make because you can really add whatever variation of ingredients that you like. Please feel free to adjust the recipe and leave a comment with your suggestions.
What you’ll need:
1 lb shrimp
1 T + 1 t Cajun or creole seasoning
1 pkg spicy jalapeno chicken sausage
1 large zucchini
1 red pepper
1 small yellow onion
1/4 cup white wine
1 can corn with peppers
1 can original rotel
1/2 – 1 cup chicken broth
1 cup cooked rice
First Things First
I bought frozen shrimp so I had to thaw it out. To thaw shrimp place in a strainer in your sink under cold running water. While the shrimp thaws you can start prepping your veggies — cut the zucchini length wise and then chop into half circles, chop red pepper and onion.
Once the shrimp is thawed, remove tails. Place in a large bowl and coat with 1 tablespoon Cajun or creole seasoning. Creole was the first thing I saw when I opened my cupboard, so I used that. Heat 1 tablespoon EVOO (about one circle of the pot) in a large pot over med-high heat. Add shrimp and cook 3-5 minutes. Remove shrimp from pot and set aside.
Slice sausage into 1/2 inch pieces. Cook in pot for 3-5 minutes. Remove from pot and set aside. Typically jambalaya is made with andouille sausage. I opted for the spicy jalapeno chicken sausage to increase the spice level a bit and make it just a tad more healthy.
Add onions and red pepper to the pot. Cook about 4 minutes, or until onions are translucent and peppers are soft. Add zucchini and cook 3 minutes more. Add 1/4 cup white wine to de-glaze the pot. Any white wine you have on hand will work fine. Bonus — you can drink the rest of the bottle while you cook and with your meal! Once the wine has been added make sure to scrap up any of the brown bits from the bottom of the pot. Cook about 3 minutes more.
Add corn (I used corn with diced peppers to up the spice level but you can use regular if you prefer), rotel, and cooked rice. Sprinkle 1 teaspoon of the Cajun or creole seasoning into the pot and stir, season with salt and pepper. Add 1/2 cup chicken broth and stir. I only used 1/2 a cup of the broth because I like my jambalaya a bit thicker. If you prefer it more like a soup you can add up to 1.5 cups chicken broth.
Bring pot to a boil. Add sausage and shrimp back to the pot and reduce heat. Cover and simmer 15-20 minutes. Serve hot. Enjoy!!