Creole Style Jambalaya

ABOUT THE SOUFFLÉ
24Ingredients
60Minutes

Ingredients

US|METRIC
  • 300 grams sausage (your choice, like andouille or chorizo, I used turkey sausages, but they are not the best choice)
  • 200 grams shrimps (deveined & peeled)
  • 3 tablespoons creole spice mix (recipe below)
  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (roughly chopped)
  • 1 green bell pepper (diced)
  • 1/2 red bell pepper (diced)
  • 2 bay leaves
  • 2 deciliters crushed tomatoes (I used canned whole tomatoes that I chopped + their juice)
  • 3 tablespoons tomato paste
  • 1 teaspoon hot sauce (I used Tabasco with garlic)
  • 550 milliliters chicken stock
  • 25 deciliters basmati rice (you can also use some other long-grain rice if you like)
  • salt
  • black pepper
  • flat leaf parsley (to garnish)
  • 2 1/2 tablespoons paprika powder
  • 2 teaspoons salt
  • 2 tablespoons garlic powder
  • 1/2 tablespoon black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
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