2 ½teaspoonsCajun or Creole seasoning blendof choice
¼cupClos du Bois Chardonnay
28ouncesfire roasted diced tomatoesundrained
2cupsuncooked long grain rice
20ouncesSeaPak Butterfly Shrimp
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.