{"id":2087,"date":"2015-03-05T11:59:45","date_gmt":"2015-03-05T18:59:45","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=2087"},"modified":"2020-11-16T03:47:46","modified_gmt":"2020-11-16T10:47:46","slug":"jambalaya-with-shrimp-and-andoulli-sausage","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/jambalaya-with-shrimp-and-andoulli-sausage\/","title":{"rendered":"Jambalaya with Shrimp and Andouille Sausage"},"content":{"rendered":"

\"Jambalaya\"<\/a><\/p>\n

Creole style Jambalaya<\/h2>\n

You guys are in for a real treat if you like Jambalaya. \u00a0As always, I post recipes only as good as they come and the way I know they should be. \u00a0Nothing but the best restaurants in New Orleans serve Jambalaya like this and I’m going to teach you how to do it in the comfort of your own home.\u00a0 I promise you, if you make Jambalaya like this the next you have friends or family over, no one is going to leave until you give them the exact ingredients. \u00a0Well, here it is, from Poor Man’s Gourmet Kitchen to yours. \u00a0Now go tear it up!<\/p>\n

Jambalaya Ingredients:<\/h3>\n

2 Andouille Sausages
\n1 lbs Shrimp, pealed and deveined
\n2 cups Rice
\n1\/2 Onion, chopped
\n1 Bell Pepper, chopped
\n2 Garlic Cloves, chopped
\n1\/2 tsp Anchovy Paste, or one crushed anchovy
\n1 cup Clam Juice
\nChicken Broth (approximately 1 quart, watch video)
\n1 can Diced Tomatoes
\n1\/2 can Tomato Sauce
\n1 tbsp Creole Seasoning (add more to taste for spice)
\n1 tbsp Worcestershire
\n1 1\/2 oz Louisiana Hot Sauce, (or something similar like Tabasco)
\nTop off with Scallions<\/p>\n

Be sure to watch the short video tutorial and I’ll show you exactly how to make this amazing Jambalaya.<\/p>\n