Louisiana Jambalaya With Chicken & Mexican Blue Shrimp
Jambalaya first made an appearance in the historic French Quarter of New Orleans, inspired by the paella that Spanish immigrants were accustomed to preparing. However, saffron wasn’t available in the New World, and thus jambalaya was invented by using tomatoes in its place. As cultures melded in New Orleans, the dish evolved a complex flavor profile thanks to French influence and others. The beauty of jambalaya is that it’s a one pot dish that’s simple to prepare and leaves behind minimal clean up.
Our Artisanal Mexican Wild Blue Shrimp
I’ve always been a huge fan of shrimp, and our wild Mexican blue shrimp are the absolute best. Renowned in the seafood world for their outstanding flavor and large size, these shrimp are harvested by small sailboats off the Western coast of Mexico. These small artisanal boats are the most sustainable and traditional way of catching shrimp.
Wild blue shrimp have a gorgeous hue due to their pristine habitat. The low salt content of the water gives them a sweet and delicate flavor with a delightful crisp yet tender texture. Our shrimp come to you deveined by hand and flash frozen at the peak of freshness. They’re easy to peel and a snap to cook.
Our Best Selling Bison Hickory Smoked Sausages
If you haven’t tried our bison sausages, you’re in for a real treat. We get customers all the time telling us that they’re the best they’ve ever tasted. Or, better yet, that they don’t even normally like eating sausages or bratwursts, but ours are irresistible to them.
They have amazing flavor without any weird ingredients or additives. They’re free range, grass fed & pasture raised bison meat, and are processed with care by master butchers just like the rest of our products. They add a delicious meatiness to this jambalaya and the hickory smoked flavor is so good melded with the shrimp and spices.
Pasture Raised Bison That Roam Freely
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime.
By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
- ¾ cup onion, chopped
- ½ cup celery, chopped
- ¼ cup green bell pepper, chopped
- 2 tablespoons bison tallow
- 2 cloves of garlic, minced
- 2 cups hickory smoked bison sausage
- 2 cups bison bone broth
- 1 cup white rice (uncooked)
- 1 cup water
- 1 teaspoon coconut sugar
- 1 teaspoon dried thyme
- ½ teaspoon chili powder
- 14 teaspoon pepper
- 1 ½ pounds Mexican blue shrimp, thawed and peeled
- 1 tablespoon minced fresh parsley
- Heat the bison tallow in a large dutch oven over medium-high heat. Sauté the chopped onion, celery and green bell pepper until soft and fragrant. Add the garlic and stir for about a minute.
- Add all the other ingredients except for the shrimp and parsley. Bring the jambalaya to a boil, then reduce heat to a simmer and cover. Cook for approximately 25 minutes or until the rice is cooked through and softened.
- Add the peeled shrimp to the pot, along with the minced parsley. Continue to cook, uncovered, for about 8-10 minutes or until the shrimp are cooked through.
The Beck & Bulow Team Is Here To Support You
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.