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Wow, it has been an insane 3 weeks of baking cookies around the clock. I wanted to enter SCHARFFEN BERGER's Chocolate Adventures sandwich cookie contest, so I knew I had to create something unique. I had never made a sandwich cookie before in my life, so I was so totally out of my element with this one, but I created some cookies that I can be proud of!
We are now in the deep throws of winter here in Iowa, very very cold!!!! This Shrimp Jambalaya recipe is the perfect meal to warm you up. I think it was the Creole seasoning that made it too spicy for me, so I cut it back to 1 Tablespoon in the recipe (I will make it that way next time). If you like spicy, go ahead and add more. Heck if you like it really spicy, you could even add hot sauce!
How to make Shrimp Jambalaya:
Place chicken and shrimp in a bowl, and toss with Creole seasoning. Set aside.....
Heat oil over medium-high heat in a Dutch oven or large pot. Add onion, celery, bell pepper, and jalapeno. Cook for 3 minutes or until softened.....
Add the garlic, tomatoes, and bay leaves. Stir in the rice.....
Then slowly add chicken broth.....
Reduce heat to medium and cook until rice absorbs the liquid and becomes tender, stirring occasionally for about 15 minutes.....
When the rice is tender add the shrimp, chicken, and sausage. Cook until meat is completely cooked, about 10 minutes.....
Garnish with chopped parsley if desired.....
When I first wrote this post I showed images of the four sandwich cookies that I created, but they were lost during one of the many blog updates over the years. None of them won, and these Chunky Monkey Cookies are the only ones that made it onto the blog...but not as a sandwich cookie, we preferred them plain. 🙂
- ¾ pounds medium shrimp peeled and deveined
- ½ pound chicken breasts boneless, skinless
- 1 Tablespoon Creole seasoning
- 3 Tablespoons olive oil
- ½ cup red onion diced
- ½ cup celery diced
- ½ cup green bell pepper diced
- 1 Tablespoon jalapeno diced
- 3 Tablespoons garlic minced
- 14.5 ounce can diced tomatoes
- 4 bay leaves split in half
- 1 ½ cups long grain rice
- 4 ½ cups organic chicken broth
- 6 ounces Andouille sausage sliced
- Place chicken and shrimp in a bowl, and toss with Creole seasoning. Set aside.
- Heat oil over medium-high heat in a Dutch oven or large pot. Add onion, celery, bell pepper, and jalapeno. Cook for 3 minutes or until softened.
- Add garlic, tomatoes, and bay leaves. Stir.
- Stir in the rice, and slowly add chicken broth. Reduce heat to medium and cook until rice absorbs the liquid and becomes tender, stirring occasionally for about 15 minutes.
- When the rice is tender add the shrimp, chicken, and sausage. Cook until meat is completely cooked, about 10 minutes.
- Garnish with chopped parsley if desired.
- I used Emeril's Bayou Blast to season the shrimp and chicken.
- To make your own mix together:
- 2 1/2 Tablespoons paprika
- 2 Tablespoons salt
- 2 Tablespoons garlic powder
- 1 Tablespoon black pepper
- 1 Tablespoon onion powder
- 1 Tablespoon cayenne pepper
- 1 Tablespoon dried oregano
- 1 Tablespoon dried thyme