Jambalaya Style Guacamole
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Here's a superb guacamole recipe for something new at your next get-together!
| Servings | Prep Time |
| 8 people | 20 minutes |
| Cook Time |
| 15 minutes |
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Ingredients
- 2 tbsp vegetable oil divided
- 3 slices bacon thick
- 3-4 andouille sausage roughly chopped
- 1/2 yellow onion chopped
- 1/2 celery chopped
- 3/4 red bell pepper chopped
- 1 clove garlic pressed or minced
- 1 smoked paprika
- 1 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1 roma tomato small; cored, seeded and diced
- 1 tsp Worcestershire sauce
- dash hot sauce or to taste
- 1/2 lb shrimp medium; peeled, cut into bite sized chunks
- 3 avocados ripe; halved, pitted and diced
- 2 tsp lemon freshly squeezed
- 3 scallions white and light green parts thinly sliced
- baguette slices toasted; or tortilla chips
Servings: people
Units:
Instructions
- Heat a tablespoon of oil in a large casserole set over medium heat until hot, but not smoking.
- Add the bacon and sausage, and cook stirring often with a wooden spoon or spatula, until lightly browned and crisp, 4 to 5 minutes.
- Incorporate the onion, celery, bell pepper and garlic, and season with the paprika, oregano, thyme, cayenne, salt and pepper.
- Mix well and cook for about 3 to 4 minutes, until softened.
- Add the diced tomato, along with the Worcestershire and the hot sauces. Stir and cook for another minute.
- Remove from the heat, and scrape the entire mix onto a large bowl.
- Place same casserole over high heat and add another tablespoon of oil.
- Once hot, add the shrimp, sprinkle with salt and pepper to taste, and cook until lightly browned on all sides, not more than a minute or so.
- Incorporate the shrimp into the bowl with the rest of ingredients.
- In a serving bowl, add the diced avocado, squeeze the lemon juice on top and gently mix. Add the Jambalaya mix and toss together well.
- Sprinkle the scallions on top, taste for salt, and more if need be. Serve along with toasted baguette slices or tortilla chips.
Recipe Notes
Source: Avocados From Mexico
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