We just returned from a beautiful weekend in Holland with Craig’s family.
In addition to spending some quality time with co-workers and friends, we enjoyed a delicious, family dinner on Saturday night — made by my mother-in-law. Her shrimp jambalaya is always one of our favorites, so I thought I’d pass along the recipe!
Shrimp Jambalaya (originally from Dana’s friend, Stephanie)
- 3 lb shrimp
- 1 lb sausage (you could leave this out or substitute veggie sausage)
- 1 T butter
- 2 T oil
- 1 C chopped onion
- 1 C chopped green pepper
- 1/2 C finely chopped celery
- 1 16 oz can tomatoes (chopped)
- 3 cloves garlic (chopped)
- 2 C beef/veggie stock
- 1/2 C chopped green onions
- 2 bay leaves
- 1/8 t cloves
- 1/8 t allspice
- 1/2 t chili powder
- 1 t thyme
- 1 t basil
- 1/8 t cayenne pepper
- 1 t salt
- 2 C rice
Dice sausage and saute with butter and oil for 5 minutes on low. Add green pepper, celery and garlic until tender. Stir in rice, tomatoes, broth and all other ingredients (except for green onions). Cook until rice is done (about 25 minutes). Add water if needed. With 20 mins to go, add peeled shrimp. Top with green onions and enjoy!
We enjoyed ours with crusty whole grain bread and a green salad. My favorite part of this jambalaya is the combination of spices and seasonings. It is so flavorful!
It was so good to see Craig’s family — especially Landon and Lauren. 🙂
Also, check out this fun fall wreath that Craig’s mom made. I love it!
Cheers to a wonderful Thanksgiving week ahead!