The Big Easy Jambalaya
The Big Easy Jambalayan is a gluten free, dairy free, and primal recipe with 8 servings. One portion of this dish contains approximately 21g of protein, 15g of fat, and a total of 246 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have zatarain's® reduced sodium jambalaya mix, onion, bell pepper, and a few other ingredients on hand, you can make it. Plenty of people really liked this Creole dish. It works well as a budget friendly main course. From preparation to the plate, this recipe takes approximately 52 minutes.
Instructions
Heat oil in large deep skillet or 5-quart Dutch oven on medium heat.
Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
Stir in tomatoes, water and Jambalaya
Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally.
Sprinkle with parsley, if desired.
Recommended wine: Albarino, Rose Wine, Sauvignon Blanc
Cajun can be paired with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try Atlantis Albarino. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 14 dollars per bottle.
Atlantis Albarino
Elegant lemon-yellow color, clean and glossy. It is a very intense wine on the nose with persistent quality aromas, recalling green apple and tropical fruit, such as pineapple. On the palate, it is long and persistent with a perfect acidity that matches its body, making it a very pleasant wine full of sensations. This delightfully crisp and refreshing wine is hand harvested in small plastic boxes. The grapes are selected and pressed. Once the must is obtained, an alcoholic fermentation process begins, which is carried out in stainless-steel vats at a temperature of 64 degrees Fahrenheit. Following the fermentation period, a racking is performed to separate the lees; it subsequently undergoes a cold stabilization, it is filtered and then finally bottled.