From Shannon Robinson

Cajun Christmas Jambalaya

40 minutes  |  Serves 4

My wife’s whole family grew up in Louisiana, so obviously all of our cooking has Cajun flavors. This is my mother-in-law’s recipe who makes the absolute best jambalaya, and it has become a Christmas tradition that we all look forward to eating every holiday season.

What You’ll Need:

  • 5 lbs sausage (cut into 1” slices)
  • 1 14.5 oz. can of stewed tomatoes
  • 2 10 oz. cans of Rotel tomatoes
  • 5 cups uncooked rice
  • ½ cup diced bell pepper
  • ½ cup diced onion
  • ½ cup chopped mushrooms
  • 1 cup of liquid from cooking sausage
  • 1 cup of water
  • 1 lb. of shrimp, cooked and peeled

How To Make It:

  • Cook the sausage in water, and save 1 cup of the liquid for the next step
  • Add the tomatoes, bell pepper, onion, mushroom, rice, sausage liquid, and water
  • Bring to a boil and stir
  • Simmer on medium heat until rice is done, stirring at intervals to keep rice from sticking
  • Add shrimp and cook for another 10 minutes
  • Garnish with parsley and serve

Enjoy!

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