Apple Shrimp Jambalaya

Apple Shrimp Jambalaya Jambalaya is regional fare of Louisiana and is a catch all dish and could have been made with smoked pork, chicken, crawfish, polish or andouille sausage, and more green bell pepper than in this recipe. I feel the green bell pepper was a bit too much and stole the whole show, hence it is cut back. The apples in the recipe is also non traditional put perk up the dish with some sweetness. 

1 cup course chopped 

yellow onion 

4 garlic cloves chopped 

1/4 cup chopped sweet green pepper 

1/4 cup finely diced celery

 3 tablespoons minced parsley 

2 Louisiana Hot Link Sausage, chopped 

5 tablespoons butter 

4 apples peeled and cored, chopped 

1/2 teaspoons crumbled leaf thyme 

1 teaspoon crushed red pepper 

1 teaspoon of file (optional –see note 1.)

 Sea Salt to taste 2 large tomatoes, peeled, seeded and chopped 

1 8-ounce can tomato sauce 

2 pounds large shrimp, raw, shelled, deveined 

 

Sauté the onion, green pepper, apples and celery in butter until the onions are transparent. Add the garlic, parsley, file, thyme, red pepper, tomatoes, and sausage. Sauté, stirring often, for 5 to 6 minutes. Add the tomato sauce. Simmer uncovered, for 10 minutes. Add the shrimp and cook 5 minutes until the shrimp are done. Taste the jambalaya and correct the seasonings. Serves over rice. Garnish with diced scallions. Note: 1. File powder is the powdered leaves of the sassafras tree.