Sassafras is a primary herb in Cajun and Creole cooking. This spicy jambalaya comes together in about an hour, and it's packed with New Orleans flavor. Ground Sassafras leaf, Cayenne our Cajun Blackened Seasoning give this classic Creole dish its distinctive flavor.
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients
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4 Tablespoons Butter
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1 Yellow Onion, diced
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1 Rib Celery, diced
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1/2 Cup Red Bell Pepper, stemmed, seeded and diced
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2 Cups Parboiled White Rice
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6 Cups Chicken Stock
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1 Cup Canned Diced Tomatoes
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1 Tablespoon Premium Granulated Garlic
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1 Tablespoon Cajun Blackened Seasoning
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1 Teaspoon Ground Leaf Sassafras
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1/2 Teaspoon Organic Ground Cayenne
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless
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2 Pounds Medium Shrimp, peeled and deveined
Directions
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Melt butter in large Dutch oven over medium-high heat. Add onion, celery and bell pepper, and continue cooking, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in rice.
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Add chicken stock, tomato and spices. Bring to a boil, then reduce heat to medium-low and simmer, covered, for 30 minutes, stirring occasionally.
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Stir in shrimp until well incorporated. Replace lid and continue cooking 8 to 10 minutes, until shrimp are cooked through. Taste and adjust seasoning with salt and pepper, if necessary.