In the market for a shrimp and sausage Jambalaya recipe? This is an easy one!
I visited New Orleans two years ago on a business trip. I will be the first to admit that I was never a big fan of Cajun food until my trip there.
It changed my taste buds forever (in a good way, of course). I indulged in Shrimp Po Boys, Crawfish Étouffée, the most divine gumbo in town, and, of course, no visit to NOLA would be complete without jambalaya. Glorious bowls of jambalaya.
I honestly spoiled myself, and sadly nothing can compare to what I consumed during that business trip in New Orleans.
A few months after my trip I started scouring the Internet for Cajun recipes. The first thing I made was crock pot jambalaya. It was good... it sufficed... but it was definitely not the real thing.
My husband, on the other hand, (having never visiting NOLA before) thought it was the best meal I ever made. I enjoyed the set-it and forget-it slow cooker meal, but wanted to give it a try on the stove top using my beautiful cast-iron French oven.
I modified my slow cooker recipe to make a quicker stove-top jambalaya recipe that can be achieved in just under an hour. If you’re a planner like me, you can pre-cut all of your ingredients the night before (while prepping dinner) and place it in a zip-top bag or container.
This recipe also reheats really well. The flavors meld even more while in the fridge, so if you are a heat lover this is one dish that will be great to have on hand for quick and easy lunches.
So remember, this may not be the most authentic jambalaya recipe on the block, but I think it’s pretty darn close to the real stuff. You can always skip the okra if you prefer (it's an acquired taste), but don't skimp on the andouille sausage!
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