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Kent's Jambalaya with Shrimp and Sausage

This is Kent's specialty, it has the perfect amount of heat and great flavor!
Servings: 6 people

Ingredients

Rice

  • 3 cups rice (I use this kind)
  • 4.5 cups broth (chicken broth is what we use)
  • 2 Tablespoons butter
  • 1/2 Tablespoon sea salt

Jambalaya

  • 1/2 cup butter
  • 1 onion, diced
  • 3 stalks celery, diced
  • 2 bell peppers, diced (we like to use 2 different colors)
  • 1/4 teaspoon cayenne powder (add more to your own heat preference)
  • 1.5 teaspoon sea salt
  • 3/4 teaspoon pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 Tablespoon Italian seasoning (or use fresh herbs if you have them)
  • 1 teaspoon thyme powder
  • 2 14.5 ounce cans stewed tomatoes
  • 1 can organic tomato paste
  • 1 can organic tomato sauce
  • 2.5 pounds smoked kielbasa sausage, sliced
  • 2 pounds shrimp, thawed (wild, raw, peeled, deveined, tail-off, no preservatives)

Instructions

Rice

  • Prepare rice according to the package directions. (Bring all ingredients to a boil, then move to a small burner to simmer on low for 20-25 minutes. Taste to make sure it's soft. Timing may vary depending on the pan you use.) Keep covered until ready to serve.

Jambalaya

  • Add butter, onion, and celery to a big pan. Sauté until vegetables are soft, about 4 minutes. Add peppers and cook another 2 minutes or so. (We use my favorite big SS pan for this recipe.)
  • Add in the rest of the ingredients except the sausage and shrimp, stir it all around well and then add the sausage and shrimp last, cook until it's all hot.
  • Important: taste-test to see what else it needs according to your taste. More sea salt? Pepper? Garlic powder? Cayenne?
  • Serve over rice. Kent presses the rice into a one-cup sized bowl and flips that onto each person's plate (so it looks nicer) and spoons the jambalaya over that. Enjoy!