Brian’s Cajun Shrimp and Sausage Jambalaya

Ok this is my second recipe in my authentic Cajun series of cooking.  This recipe I biased off a 10 min conversation with my granny a few months ago. She is Cajun french as most of you know. So im 1/4 Cajun technically.  I feel like though I am 100% Cajun and want to pass on the heritage. She told be the basic ingredients, I had to basically make up the rest and guess the proportions. I also added what I wanted to make it my own beyond the basics. So this is uniquely my twist recipe. I think it turned out well. Although next time I may use less onion so you can do it 2 ways I will list out below. Next time I am going to take better pictures. However I figured to write it down before I forgot it. 

Every one in my family cooks and cooks well. In Cajun culture most family time is around the kitchen. With that comes cooking. 🙂 I think its part of why the food in Louisiana is so good is because every one grew up cooking theses type of dishes. 

My sister amazes me she is allot like my granny.  She makes up wonderful dishes. Not necessarily Cajun but good. I ask her how she made it. Normally she just makes it how she want and that’s good. I am trying that but writing things down though. 

Last night I wanted to try and figure out how to make chicken fricassee. However for time reasons I figured I would leave that for another night. I worked so did not have time for a 4+ hour cook. I needed to find something quickly. Jambalaya has been on my list to figure out for about 2 years and takes around 2 hours including cutting and prep. Most of what is out there recipe wise is really a creole Jambalaya because most have tomatoes. I really am not a fan of creole versions. I don’t like tomato and okra so tried making it the Cajun way. So I found out that there is roux based jambalaya from my grandmother so that what I set out to create. 


-1/4 cup of flour
-1/4 cup of oil
– 1/2 sweet onion chopped “Depends on how much onion you like. I did a whole onion the next time I am going to do 1/2”
– 1-1/2 stalk of celery finely chopped
– 1/2 green bell pepper finely chopped
– 1-1/2 pounds of shrimp
– 1 box of chicken broth 32 oz 
– 1 tbs of minced Italian parsley
– 1 clove of garlic minced
– 2-1/3 cup of rice “I use Zatarans rice. I normally pick up a few bags when I run to Louisianan” 
– 1 lb of smoked sausage “i used lean turkey sausage, you can use pork Andouille whatever you like” 
-Season to taste, I used Tony Chachere seasoning and some Zatarans  Cajun seasoning.
1. Start by cutting all the vegetables as described above and put in a bowl.
2. You can go ahead and chop the sausage into 1/4 slices. You can also peel the shrimp and set aside. I had larger shrimp so I cut in 1/3rds.
3. Start making your roux out of the flower an oil. Put oil in and wisk in the flour a little at a time. Brown on medium to low depending on if you had made roux ever. Make sure to keep it constantly moving so you don’t burn. If you start getting black specks you burnt it and throw it out and start over at a lower heat. 
4. As soon as it gets to be about the color of a light paper bag to paper bag. Turn off heat and pore the vegetables in and stir to stop the roux from burning and to instantly saute the vegetables. 
5. Add roux/ vegetable mixture to a large pot.  
6. Don’t add heat to your pot yet. In the skillet you made to roux out of scrape out all of the left over roux and throw your sausage in to brown.  Brown you sausage and add to pot. 
7. Next we need to add our rice and chicken broth you may not have to use all 32 oz  of chicken broth  but add enough to cover the mixture. You can add more broth or water  as cooking if you need to. However remember this is not a soup.
8. Cook on low to medium stirring occasionally covered until rice is almost done.  
9. As soon as the rice is almost done but you have enough liquid to cook your shrimp. Add your shrimp and cook an additional 10-15 min to fully cook the shrimp. 
10. Serve and add sliced green onions to top for some color and taste. 
Enjoy and let me know how it goes cooking or if you have any questions. I will try and answer this is all the joy of trying something new and all of us learning together. 
Next time I cook it I will take step by step pictures. 

Hursey Shrimp Stew

I think I am going to start blogging family recipes that I have been able to duplicate. None before have every been written down. I after cooking and playing with ingredients duplicated based on tast what I ate as a child.  Not many of them are written down. Those that are are mostly vague mostly on proportions of ingredients.  So I had to figure it out. Gumbo took me about 8 times to get right but we will get into gumbo in a later post.

My goal is to document and share theses recipes with as many people as possible to show what real Cajun cooking is like. There have been many misconceptions of Cajun cooking. People think Cajun means spicy this is a misconception as you will see with this recipe. Cajun food is very simple and had to be because families were very poor and lacked resources to make complicated meals. Also people misunderstand and think Creole meals are Cajun meals. While they have their similarities. Cajun meals are much simpler.  You can read more about this here.

One saying is make it your own so I added my spin to her shrimp stew. I use some white wine when saying the vegetables. Yes she said that’s not cajun and laughed. 🙂 My family has a saying “Make it your own” so I did.

Granny’s Shrimp Stew: 

– 2 Pounds Shrimp
– 1 large sweet onion
– ¼ cup of Italian parsley
– 2 cloves garlic
– 1 stalk of celery
– ¾ cup of flower
– ¾ cup of oil
– 6 table spoons of white wine
– 7 cups of shrimp stock
– Tony Chachere’s creole seasoning tm and salt to taste “don’t make it hot you only need a slight hint of the spice.”

1. Start by pealing the shrimp set aside the shells and refrigerate the shrimp tell ready to add.

2. Take the shrimp shells add it to 8 cups of water in a pot. Note this will cook down. Add shells to water and boil for at least 30 min.

3. While the stock is being made cut the vegetables and set aside. They will ned to be diced.. I use a pampered chef chopper.

4. Once chopped add the vegetables into a skillet with a little bit of olive oil to sauté. Sauté for about 5 min I season a tad during this. Then add the dry coking white wine and continue to sauté while you are making the roux at the same time.

5. You want the roux to be blond about 5 min on medium low heat just enough to break down the flour.

6. When you get to the point you like it remove from heat and add the vegetables to the roux. Note because the vegetables are already hot this will NOT stop the roux from cooking so you need to be quick.

7. Add the roux vegetable mixture to a large pot.

8. Poor the shrimp stock into the pot also and mix tell fully blended.

9. Reduce heat to a simmer and cover; Stir every 5 or so min to prevent burning for an hour. You want the liquid to be a thin to mid grave consistency. Add seasoning to taste. It should not be a spicy flavor. It needs to be just seasoned right.

10. I put the shrimp shells back into the other pot and add water to have it ready if I need to add more liquid..

11. While it I simmering cut the chop up shrimp into smaller pieces. If medium to large shrimp. You will add this at the last 15 min of cooking.. 30 min before the end of the simmering start making your rice.

12. Serve and garnish with a spring of parsley “bon appetite”