Jambalaya with Italian Sausage and Shrimp

Awhile back I won an Ellie Krieger cookbook, The Food You Crave, from Pssst and YoPlus yogurt. It was a fun surprise in the mailbox, especially since I didn’t know I had won anything. I love Food Network, so even though I didn’t know who Ellie Krieger was, I was happy to have the book. I’m always interested in browsing new recipes.

I found this recipe for Jambalaya which I tweaked not only to feed a crowd, but also to make use of ingredients I had on hand. It was delicious, despite the fact that my kids didn’t care for it. Ah well, such is life.

Here’s my version, inspired by Ellie’s:

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Comments

  1. Deesselisa says:

    Still on a pantry challege, so I didn’t get to use fresh ingredients, but this was really good, although maybe not even like how yours turns out. Mr. “it’s too spicy”, my 8 year old son, gobbled it down. I halfed the recipe. I didn’t have bell peper or tomato so i used a can rotel and a can of italian tomatoes and dried herbs. I used shreaded chicken for the shrimp and I had chicken, garlic, mozarella sausage in the freezer so i used that. In the future, I’ll make sure to have andouille sausage on hand for this as the mozarella was a little weird with it to me. Can’t wait to try it fresh with shrimp too. Thanks for adding this to your menu this week! Served with allrecipes mardi gras king cake (i sub in almond meal for the pecans) and fresh strawberries. So good!!

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