Texan Shrimp Jambalaya

There are many things I love about being from Texas, but one of my favorites is the food. And while most people think of BBQ, sweet tea, and tex-mex when they think of Texas, (which you absolutely should because all of these are AMAZING,) what people usually forget is the fresh seafood. That’s right. A plus to being in Houston is that we sit on Gulf (the third coast) and all of it’s fresh seafood is ripe for the choosing. So with that we wanted to share another recipe with you that John and I love to make and what we like to call Texas Shrimp Jambalaya!

Texan Shrimp Jambalaya

Having relatives from Louisiana also helped greatly to influence this deliciously southern dish. One thing that John and I definitely went back and forth on was the corn bread. He is says that this goes with rice like a gumbo, but I argue that it is way better with corn bread. As you can see, I won haha!

Ingredients:

• 1 lb Texas Grown Large Shrimp
• 1/2 cup chopped onion
• 1/2 cup bell pepper
• 1 clove chopped of garlic
• 16oz can of stewed tomatoes
• 8oz of chili style tomatoes
• 1/2 cup water
• 1/2 tsp thyme
• 1/2 tsp basil
• 1 tbsp chili powder
• pinch of salt and pepper

Directions:

• In a pan brown the onions, garlic and bell peppers
• Add in the remaining ingredients and bring to a boil
• Reduce heat, cover, and cook for an additional 15 minutes
• Remove from heat and let rest for a couple minutes.
• Serve over corn bread or rice.

To add just a little extra texan pride to the dish, we used a cookie cutter and cut out the corn bread in little Texas shapes!

Texas Cutting Board | Texas Cookie Cutter

Hope you enjoy this recipe! We would love to know where you are from and what are some staples dishes that you and your family like to make.

If you live in Texas and like to shop at H-E-B, then you won’t want to miss TexFest running now through March 7, 2017!

Thank you so much to H-E-B for sponsoring this post. Opinions are 100% our own.