This recipe is my variation of the southern classic. Many things can be substituted, such as protein, peppers, and/or whatever carbs that you choose to have with it. Many recipes call for shrimp, but I prefer spicy Italian sausage. I also prefer to serve this dish over super green pasta instead of rice.
2lbs of spicy Italian sausage (or any protein)
1 bunch of celery, cleaned and chopped)
3 sweet peppers
2 cans of diced tomatoes
2 cups vegetable broth (homemade is best)
2 tablespoons of hot sauce
1 tablespoon of dried chillies
1. In a frying pan, cook and brown your sausage or protein. While that is browning, in a large stock pot and on medium heat, add the diced tomatoes, vegetable broth, celery, hot sauce and chillies.
2. Once protein is finished cooking, slice it into bite-sized pieces and add it to the stock pot. Simmer the ingredients for 1 hour on low heat, stirring occasionally. Serve with rice, pasta or carb of your choice.
I hope you enjoy my jambalaya recipe. This was introduced to me by my boyfriend, who spent many years in Louisiana, so needless to say his version has much more heat.
Tanya English, and her partner, Michael Oliver, relocated to Port aux Basques in July and are truly happy to call it home. She operates T’s Treats at the Bruce II Sports Centre. Daily specials can be found on her Facebook page.