I found Jambalaya on My Way to the Banana Bread
Sunday afternoon I found myself scoping out Allrecipes.com, trying to find a new Banana Bread recipe. I didn’t care for the one I had and I’d just cleaned out our freezer and found oodles of overripe bananas in a drawer. (I admit, some had been in there way too long so they went right into the garbage. I honestly didn’t think ripe bananas could get any worse…wrong!)
I still wound up with enough bananas to make 4 batches of Banana Bread. I did find one to try which included Sour Cream in the recipe and my family liked it! Here’s the link if you’d like to try it: Cathy’s Banana Bread . I do wish I would have put some roasted walnuts or chocolate chips (or both) in a loaf or two, but I’m sure we’ll collect more overripe bananas soon!
Actually that’s the side story…
The real story is this AMAZING recipe I found for Jambalaya. Of course, I had to tweak it to fit our taste buds. No one in our family likes really spicy food. A little zing? You bet.
Here’s the link for Chef John’s Sausage and Shrimp Jambalaya! If you like things spicy, definitely use Chef John’s recipe!
If you like things a little less spicy, try my alternative recipe:
2 tablespoons Butter
1 package Mild Italian Sausage
2 tablespoons Ground Paprika
1 tablespoon Ground Cumin
1/4 teaspoon Cayenne Pepper
1 Bay Leaf
1 tsp Salt
1 can diced Tomatoes
1 large Red Bell Pepper
2 stalks Celery, sliced 1/4″ thick
1 cup uncooked Brown Rice (I used Minute Rice…I have three boxes…don’t ask.)
3 cups Chicken Stock
1# large Shrimp, peeled and deveined
Salt and Pepper, to taste
Green Onions, sliced thin
- Place butter and sausage in a large stockpot over medium heat; cook and stir for 15 minutes until sausage browns on all sides.
- Stir in paprika, cumin and cayenne; cook for 1 minute.
- Stir in tomatoes, green onions, celery, red pepper, salt, and bay leaf.
- Stir in chicken stock and turn heat to low. Cover and cook for 45 minutes.
- For Brown Rice: Add rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for 45 minutes, or until the rice is just tender.
- Stir in shrimp, replace lid and cook for another 5 minutes.
- Remove the bay leaf from the Jambalaya.
- Ladle into a bowl, add a dollop of sour cream and garnish with green onion.
- Serve with warm rolls and butter.
*For Minute Rice: Replace #5: Turn heat to high to bring the water to a boil and add Minute Rice and shrimp. Reduce heat to lowest setting and cover for 5 minutes. (I do look forward to trying the brown rice…maybe next time I’ll remember to buy it!)
I hope you enjoy it as much as we did!