I have a tendency to complicate things. In school, I’d triple check my answers, overanalyze the questions, and end up changing correct answers to the incorrect ones. When I first started cooking, I’d overcook and over-season all meats. This Jambalaya recipe proved to me that just because something is delicious doesn’t mean it can’t be easy and simple to make. It goes great with cilantro lime rice.
Makes 4 Servings
Prep: 15 Minutes
Cook: 33 Minutes
Ready: 48 Minutes
- 1/2 pound jumbo shrimp (cleaned, deveined, and shelled)
- 7 oz turkey Kielbasa sausage, sliced
- 3 cloves garlic, minced
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 3 stalks celery, chopped
- 1/2 cup tomatoes, chopped
- 1 teaspoon Worcestershire sauce
Ingredients Creole Seasoning:
- 2 tablespoons onion powder
- 2 tablespoons dried oregano
- 2 1/2 tablespoons dried basil
- 1 tablespoon dried thyme
- 1 tablespoon black pepper
- 1 tablespoon cayenne pepper
- 4 tablespoons paprika
Ingredients Cilantro Lime Rice:
- 3/4 cup uncooked long grain (or Jasmine) rice
- 1 3/4 cups water (can substitute with equal amount of chicken stock)
- 1/3 cup fresh cilantro, chopped (can substitute with 1/2 small onion if using chicken stock instead of water)
- 2 tablespoons lime juice (omit if using chicken stock and onion)
- In skillet, brown turkey Kielbasa, take out of skillet and set aside.
- Wipe down skillet and add garlic, onion, tomato, bell pepper and celery. Cook until all veggies are soft and onion is translucent (about 6-7 minutes).
- Add shrimp, Worcestershire sauce, and Creole seasoning. Mix and cook until shrimp is almost entirely cooked (about 4 minutes).
- Add Kielbasa back into the skillet and stir for an additional 2 minutes. Make sure shrimp is completely cooked through (translucent).
- OPTIONAL: If using onion instead of cilantro, sautee onion until it’s translucent, about 4 minutes.
- For the rice (without using a rice/pressure cooker), heat water or chicken broth to a boil on high in a medium size saucepan.
- Slowly stir in rice and reduce the heat to low.
- Cover the saucepan and simmer the rice for 20 minutes or until the rice is tender and most of the broth has been absorbed by the rice.
- After rice is fully cooked, stir in cilantro and lime juice until well mixed.