This post has been sponsored by Clos du Bois and SeaPak. All thoughts and opinions (and this recipe for shrimp jambalaya) are my own. The following content is intended for readers who are 21 or older.
Easy and delicious, this Creole style shrimp jambalaya recipe is full of smoked sausage, the kick of jalapenos, sweet peppers, celery and fire roasted tomatoes. Topped with crispy butterfly shrimp, this skillet recipe is one of my new favorites. You are going to LOVE this recipe.
I get comments quite a bit about my blog along the lines of "I don't know how you have the time to cook."
You see, I still have a full time job. I come home and work on the blog at night or on the weekends. So people that know me think I'm kinda nuts for essentially working two jobs. Office job + food blog. Usually I don't answer, I just shrug my shoulders and brush it off.
One of the joys of my life is coming home and unwinding with a bottle of wine while whipping up a recipe in the kitchen. A little of this, a little of that, and a little wine. That's my thing. Making our recipe for Creole Shrimp Jambalaya is one of those moments.
But when I really sit down and think about WHY I do it... the answer comes easily. I love to cook.
Being in the kitchen relaxes me. (My husband and kids probably don't agree with that last part, but in my own crazy-obsessed way, I'm relaxed.) Doing what I love and have always loved doing since I was a child.
Unwinding with a bottle of wine while working in the kitchen gives me time to think. Time to decompress and reflect on the day. I am in LOVE with Clos du Bois Chardonnay. It is a true California wine, and is crisp and bright.
Visit SipBackRelax.com to get rewarded by Clos du Bois and SeaPak.
This night's kitchen adventure resulted in this flavorful Creole Shrimp Jambalaya recipe. Listen, I love food that is bright and colorful like this jambalaya. A combination of fresh ingredients with convenience items makes pulling together a tasty meal like this a breeze.
Tonight we used SeaPak® Butterfly Shrimp to make this jambalaya recipe. SeaPak goes from freezer to oven for a yummy, oven crispy crunch.
And most importantly to spend time in the kitchen preparing a meal for my family. Trust me, our kitchen is always full of surprises. My family never quite knows that to expect when I get in the kitchen with my wine.
Read about our Travel Adventures in: Dear Food Diary, New Orleans... We share where + what we ate while in New Orleans, plus some travel tips for the first time food adventurer.
The aroma of vegetables simmers in the air. A pinch of spice. Another glass of wine. I'm telling ya'll, this is a keeper.
The burst of flavor of the Clos du Bois Chardonnay is the perfect liquid to deglaze our pan with, too. So give your shrimp jambalaya a little spash (or two.)
Love recipes with a little kick to 'em?
To get a nice spice bite on the butterflied shrimp, we sprinkled them lightly with cayenne pepper before baking. You can stir the cripsy shrimp into the skillet before serving. Or, serve them a la carte, and let everyone get as many shrimp as they'd like. (Plus this keeps the breading nice and toasty.)
Serve Creole Shrimp Jambalaya Bowls with your favorite hot sauce (optional) and fresh sliced green onions. And of course, with a chilled bottle of Clos du Bois Chardonnay. The crisp, fresh flavors of pear and citrus with hints of butter and oak are perfect to with this flavorful jambalaya.
Please enjoy Clos du Bois wines responsibly.
Creole Shrimp Jambalaya Bowls
- 1 pound smoked sausage sliced
- 2 tablespoons olive oil
- 1 onion diced
- 1 bell pepper seeded and diced
- 4 celery stalks chopped
- 1 jalapeno seeded and finely diced
- 2 cloves garlic finely minced
- 2 ½ teaspoons Cajun or Creole seasoning blend of choice
- 1 teaspoon parsley
- ½ teaspoon oregano
- ¼ cup Clos du Bois Chardonnay
- 28 ounces fire roasted diced tomatoes undrained
- 3 cups chicken broth
- 2 cups uncooked long grain rice
- 2 bay leaves
- 20 ounces SeaPak Butterfly Shrimp
- cayenne pepper optional
- hot sauce optional
- green onions optional
- In a 12 inch skillet, cook the sliced sausage in oil until brown. Cook over medium-high heat for about 10 minutes, turning to cook all sides. Remove the sausage and set aside.
- In the same pan, cook the onion, peppers, celery and garlic in the reserved sausage drippings until tender, about 5 to 7 minutes. Stir frequently. Add the Creole seasoning blend, parsley, and oregano.
- Add the Clos du Bois Chardonnay to the vegetable mixture, stirring to combine well and get the brown bits from the bottom of the pan.
- Stir in the tomatoes, chicken broth, rice and bay leaves. Add the sausage back to the skillet. Increase the heat and bring the mixture to a boil, stirring frequently.
- Reduce heat to low. Cover and simmer for 20 to 30 minutes until the rice is tender, stir occasionally.
- While the jambalaya is cooking, prepare the SeaPak Butterfly Shrimp according to package directions. Halfway through cooking, flip the shrimp. If desired, sprinkle the shrimp with a pinch or two of cayenne pepper during the cooking process.
- To serve, toss the prepared butterfly shrimp in the jambalaya just before serving. Or, to keep the golden crispy coating, serve them on top of each jambalaya bowl. (Preferred method.)
- Serve with your favorite hot sauce and fresh chopped green onions.
- Top off your glass of Clos du Bois Chardonay, sip back, and relaaax.