Rites of Spring #7 – We make shrimp and sausage Jambalaya

I have been making double batches of Cajun Jambalaya from a “modified kit” – from Zatarain’s Jambalaya mix and adding some of my own ingredients…

However, the Zatarain’s mix has way too much salt for most normal human beings so we decided to come up with our own scratch Cajun Jambalaya – and here it is!

1 yellow onion chopped
1 cup of celery chopped
1 green pepper chopped
1 teaspoon salt 1/2 teaspoon cayenne 1/2 teaspoon chili powder
1/2 teaspoon black cracked pepper

saute in 2 tablespoons veg or canola oil until wilted (about 5 minutes)

add 1 Tablespoon chopped garlic

add 4 portuguese sausage cut into 1/4” slices

add 2 cups diced tomatoes
add 4 bay leaf

add 2 cups hand-peel shrimp meat
Saute above for 2 minutes

Add 2 cups of rice – saute for 2 minutes

Add 5 cups of chicken broth
Stir til comes to boil

cover, reduce to medium heat for 25 to 30 minutes
stir, remove bay leaf.

This is an awesome Jambalaya and it’s low in salt!
for the record, Zatarain’s has a low-sodium Jambalaya mix