Jammin' Jambalaya with Habanero Peppers
We're so happy how this recipe turned out. We've made jambalaya before, but this was so simple with ingredients we had available in the kitchen. This is not a traditional Creole style, but follows fairly close to it, and includes our favorite habanero kick.
Ingredients
- 2 habanero peppers, diced
- 1 pound shrimp, peeled and deveined
- 1 pound Italian sausage, crumbled
- 1 cup rice
- 1 large onion, diced
- 16 ounces tomato sauce
- 2 tablespoons Cajun seasonings
- 2 tablespoons Creole seasonings
- 1 cup chicken stock
Cooking Directions
- Heat a large pot to medium heat and add sausage. Cook about 5 minutes, or until sausage begins to brown.
- Add onion and cook another 5 minutes, or until onion softens.
- Add water and chicken stock. Stir.
- Add habanero peppers, rice, shrimp, tomato sauce and seasonings. Stir and cover
- Reduce heat to low and simmer about 20-30 minutes, allowing rice to cook and liquid to slightly reduce.
- Serve!
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