Serious Heat: Speedy Creole Jambalayeah

Editor's note: Gretchen VanEsselstyn of Chile Pepper Magazine, will be dropping by each week with a recipe for heat freaks. This week, though, in honor of the Super Bowl, she'll have a recipe a day before the big game.

While Cajun jambalaya is usually made with roux, Creole jambalaya features tomatoes instead. Make sure you know how hot your seasoning is before deciding how much to add.

We recommend using wild American shrimp whenever possible--Gulf shrimp are perfect for this dish. (

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Serious Heat: Speedy Creole Jambalayeah

About This Recipe

Yield:4 servings; zest factor: hot

Procedures

  1. 1

    In a medium saucepan over medium-high heat, warm the oil. Add onion, bell pepper and celery; cook, stirring, until vegetables begin to soften, 3 to 5 minutes. Add Creole seasoning, and cook, stirring, for 1 minute. Add rice, and cook, stirring, for 1 minute. Stir in 2 cups water, tomatoes and sausage. Bring to a boil. Reduce heat to low, cover, and cook 15 minutes, until rice is almost tender. Add shrimp, stir, and cook 5 to 7 minutes longer, until shrimp are cooked through and rice is tender.

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