This Creamy Jambalaya is much like the traditional dish, with an original twist. The added cream tames the heat and adds depth of flavor while retaining just the right amount of spice. Perfect if you have little ones joining you, or if you just don’t care to set your mouth on fire. If you can take the heat, leave out the cream!
- ½ lb venison sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tomato, chopped
- 2 C chicken broth
- 1 C heavy cream
- 1 TB tomato paste
- 1 C white rice
- 1 TB creole seasoning
- 1 TB olive oil
- 2 bay leaves
- chives to garnish
- salt and pepper to taste
- Heat oil to medium-high in a large skillet.
- Add sausage and cook about 3 minutes each side until browned.
- Push sausage to the side and add pepper, celery, and onion. Cook until tender, about 5 minutes.
- Add garlic and creole seasoning and stir.
- Stir in broth, tomatoes, tomato paste, bay leaves, and rice.
- Bring to a boil, and reduce to a simmer. Continue cooking, uncovered, about 25 minutes until rice is tender.
- Add shrimp and drizzle with cream. Cook another 5 minutes until shrimp is pink and sauce is thickened.
- Season with salt and pepper to taste, and garnish with chives.
*Substitute your choice of sausage for venison.
*Substitute coconut cream for heavy cream to make dairy-free. (or omit for a more traditional spicy version)