Welcome back to your most cringey kitchen. Today we reveal lucky number meal 13! And if 13 isn’t unlucky in your culture just do 1 + 3, that equals 4. Sprinkling a little bit of unluck all around today. That’s what equality is all about.
Speaking of equality, I did ¾ tsp of smoked paprika and wanted to keep doing everything at ¾, but then Chef T yelled at me. Even though we wrote the directions I still messed up and did ¾ teaspoons of pepper instead of ¼. Reading and listening is tough for me.
As you can see, these are all differently sized piles of spices. Which is correct. I know what I’m doing!
And as if this meal couldn’t get more colorful, we add some more reds and yellows! And white too, that’s a color sometimes.
I feel a lot richer when I have sausage nickels as opposed to the US currency, nickels. Probably since they taste a bit better and less dirty fingers have touched them.
Even though I have the dirtiest fingers of them all, I wash them thoroughly for cooking.
We started stir frying the sausage and veggies in a wok, but it wasn’t big enough to hold all the tomatoes and shrimp, so we transferred to a pot. This left us with 2 big pieces of kitchenware to wash, but it’s all worth it for those shrimpies.
The final thing that all this red and yellow needs is just bit of green sprinkled on top. That’s why we call in some scallions. You know what they say, scallions bring things together.
Keep your spices on the food, not the floor,
Your favorite alternative chefs, K & T
Shrimp and Sausage Jambalaya
Ingredients
Creole Seasoning
- ¾ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried thyme
- ¼ tsp dried oregano
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp cayenne pepper
Jambalaya
- ¾ lb. deveined and peeled shrimp save the shells
- 2 cups chicken broth
- 1 tbsp oil
- ¾ lb. kielbasa sausage feel free to use andouille
- 2 medium onions diced
- 1 red pepper diced
- 1 yellow pepper diced
- 3 cloves garlic minced
- 1 tbsp creole seasoning
- 1 can 28 oz diced tomatoes
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 Bay leaves
- 1 cup rice
- 4 scallions sliced
Instructions
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Bring the chicken broth and shrimp shells to a boil, reduce the heat and let simmer until needed.
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Meanwhile, heat the oil in a large pot over medium/high heat, add the sausage and cook until browned on both sides.
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Add the onion and peppers, cook until tender.
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Add the garlic and creole seasoning and cook until fragrant.
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Remove shells from the broth. Add broth, diced tomatoes, tomato paste, Worcestershire sauce, bay leaves and rice to the sausage mixture. Bring to a boil, then reduce heat and let simmer until the rice is cooked and the sauce has reduced. Stir regularly. (20 minutes)
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Add the shrimp and cook for 3 to 5 minutes until pink.
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Season with salt, pepper, and cayenne as needed. Sprinkle scallions on top.