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Tasso, Andouille & Shrimp Jambalaya
Savor the vibrant flavors of the South with our Tasso, Andouille, and Shrimp Jambalaya recipe. This classic Cajun dish features succulent shrimp, spicy andouille sausage, and smoky tasso ham cooked with a medley of aromatic bell peppers, onions, and Cajun spices. Simmered in a rich broth and layered over fluffy rice, this hearty jambalaya promises to delight your taste buds with every mouthful, delivering a symphony of flavors that evoke the spirit of Louisiana cuisine.
Ingredients
- 1 tbsp Vegetable Oil
- 10 oz Savoie's® Pork Tasso (sliced thin)
- 1 lb Savoie's® Andouille (cut into ½" pieces)
- 1½ cups Onion (chopped fine)
- ½ cup Bell Pepper (chopped fine)
- ½ cup Celery (chopped fine)
- 1 6oz Can Tomato Paste
- 4 cups water (in all)
- 1 lb Medium Shrimp (30 to 35 count, peeled and deveined)
- ½ cup Green Onions (chopped fine)
- 6 cups Cooked Rice
Directions
- In a 5 quart pot, heat oil over medium heat until very hot.
- Add tasso and andouille; cook and stir 5 minutes.
- Add onions, bell pepper, and celery. Cook and stir continually for 10 minutes.
- Add tomato paste and 3 cups of water, cook and stir often, about 15 minutes or until all meat is tender.
- Add remaining water and shrimp. Reduce heat to low. Cook 5 minutes, stirring often to prevent sticking.
- Add green onions and cooked rice. Stir well to mix. Let set for 5 minutes for flavors to marry.
