Beazell's Cook Book

Creole Shrimp & Sausage Jambalaya

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Creole Shrimp & Sausage Jambalaya  





3/4 to 1 cups oil

1 cup onion, chopped

1/3 cup celery, chopped

1/3 cup bell pepper, chopped

1 heaping tablespoon garlic, minced

1/2 pound smoked sausage or Andouille

2 tablespoons tomato paste

1 1/2 cups water

1 teaspoon white sugar

Beazell's Cajun Seasoning, to taste

2 pounds shrimp, peeled and deveined (you can leave tail piece on)

1/2 teaspoon cornstarch

1/2 cup cold water

4 cups cooked long grain rice

1/3 cup green onions, chopped



In a heavy pot, add oil, onions, celery, bell pepper and garlic. Cook uncovered over medium heat until onions are tender. Add sausage and cook until browned. Add tomato paste and cook another 15 minutes, stirring constantly. This is to get the tomato paste to brown a little. Add 1 1/2 cup water, sugar and Beazell's Cajun Seasoning. Cook uncovered over medium heat until oil floats to the top. Use clean paper towels to absorb the oil and discard. Add shrimp and cook for approximately 15 minutes. Dissolve cornstarch in 1/2 cup of cold water. Add this to the mixture and cook another 5 minutes. Mix ingredients with cooked rice. Add green onions as garnish.


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