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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