It’s time for another Sunday Supper! The weather here has been cold, and we have been busy organizing the house now that all the holiday festivities and parties are over. I decided to give our garage storage room a major makeover, so I have been working all weekend on that as well. Mario, although not working at the house has been super busy at work in the middle of a New Year’s Sale. Basically we were really needing something warm and cozy to kick off the new year and stick to our ribs for a much needed New Year energy boost.
Of course this being the first Sunday in January, when everyone is eating lighter and healthier, including us, I also wanted it to be on the lighter side. I decided to go with the unbelievably delicious Shrimp and Sausage Jambalaya recipe from Amelia Durand via The Barefoot Contessa. Although this recipe is filling, spicy, and satisfying, it’s also pretty healthy, full of lean protein and veggies, and gluten free. A few weeks ago, my mom found some turkey Andouille sausage and I stuck it in the freezer in anticipation of making this meal. If you can’t find turkey Andouille at the grocery store, any spicy or smoked turkey sausage will be fine. And likewise, if you aren’t watching your waistline, you can use regular Andouille, kielbasa, or any spicy or smoked sausage. The fresh herbs and lemon juice at the end also add great freshness and lightness to this warm and hearty one pot supper.
I follow the recipe pretty closely with just a few small exceptions, I don’t like green bell pepper so use red, orange, and yellow and I add three instead of two. I use double the garlic and jalapeno for extra spice. I also use one can of fire roasted tomatoes rather than the fresh tomato.
Here’s what you’ll need: fire-roasted tomatoes, tomato paste, hot sauce, olive oil, long grain rice, chicken broth, pepper, bay leaves, and salt.
Chop the ham into bite size pieces.
For this recipe I like to remove the seeds and add extra hot sauce. I think you can control the heat a little easier.
Give it a good stir, and add the tomatoes and tomato paste and cook for 2 – 3 min.
And I actually forgot to take a picture of the final step, sorry but it was late and we were HUNGRY.
After the rice is cooked, add the lemon juice, half the parsley and green onion as well as the shrimp.
Stir everything to combine, turn off the heat, and cover, allowing the jambalaya to steam for 20 minutes. The shrimp will steam and cook perfectly.
For the full recipe please click here.