• Shrimp and Cajun Chicken Sausage Jambalaya
 

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1 lb. shrimp, cleaned and veined

1 package of Bilinski's Cajun Andouille

1 bell pepper, chopped

3 large white onions, chopped

1/4 cup peanut oil

2 1/2 cups water

Flour

1 tsp. Thyme

Salt, to taste

5 stalks celery, chopped

2 cloves garlic, chopped fine

2 cups white rice

12 oz. beer 

1 1/2 tsp. Rosemary

A handful of chopped Parsley

Lots of Cayenne pepper

 

Recipe Provided by Bilinski’s Sausage Manufacturing Company

Wash the shrimp and coat with Cayenne pepper until very red. Let sit for 15 minutes.

Heat oil in the bottom of a large pan. Place the flour in a paper bag (season flour lightly with salt, cayenne pepper, black pepper, garlic powder, etc.). Place the shrimp into the bag and shake to coat.

Flash fry the shrimp in the oil and remove. Place the onions, celery, garlic, and bell pepper into the pot and saute until the onions are translucent, scraping the bottom of the pan often. Add the rosemary, thyme, and parsley and cook for a minute.

Place the sausage slices, shrimp, and a little water into the pot and mix well with the vegetables. Turn heat low, cover and simmer for about 30 minutes.

Add the rice, and water to stir. Taste and adjust the salt if necessary. Cover and simmer on low, stirring occasionally until the rice is tender. Enjoy!

Recipe Provided by Bilinski’s Sausage Manufacturing Company