This is a sponsored conversation written by me on behalf of Aidells®. The opinions and text are all mine.

Cajun seasoned shrimp, Andouille sausage, the holy trinity of vegetables, and a zesty sauce all atop a soft and chewy pizza crust makes up this Jambalaya Pizza recipe. Who needs a bowl?! 

I enjoy getting creative in the kitchen. It's fun to toss the rules aside and put a twist on a traditional recipe to make it in a different and unique way. A few weeks back we were enjoying my Skillet Jambalaya Dip, another of my twisted recipes, for Mardi Gras when Don suggested putting the same flavors on a pizza! You see why I keep him around, ladies?! He has his moments and this was a good one!

Jambalaya Pizza is traditional Jambalaya fused with an Italian favorite to make a hand held tasty treat you'll want to enjoy time and time again! It has that familiar Cajun spiciness you expect from Jambalaya, but the creamy mozzarella cheese cools it off a bit and brings a completely new texture to this Louisiana favorite!

This Cajun/Italian fusion recipe is easy to make too! It's on the table in about 40 minutes and the aroma that fills the house will have your family running to the dinner table! You heard right! Homemade pizza in about the time it takes for delivery! 

I found everything I need at Publix, my second home as my husband says. Publix has a fantastic bakery where I get ready made pizza dough. Sure, I could make the pizza dough myself, but why, when Publix does such a fantastic job! It's a huge time saver! The produce section is also well stocked with the fresh ingredients I need for this pizza, and they carry my favorite sausage, AIDELLS® Cajun Style Andouille Smoked Sausage on the same aisle as the shredded cheese! I love one-stop shopping!

AIDELLS® Sausage is hand-crafted with real, hand-picked ingredients, gluten free and no nitrates or added hormones. I like that! It is fully cooked and comes in a variety of unique and delicious flavors, making it easy to bring sausage to the dinner table! Publix has AIDELLS® Sausage on sale from March 17th, 2016 through March 25th, 2016. You get 2 packages for just $10!

To make this recipe, first spray a 16" round pizza tray with cooking spray and lay the pizza dough on it. Stretching it to fit if needed.

Preheat the oven to 400°F and heat a skillet over mid-high heat. Slice the AIDELLS® Cajun Style Andouille Sausage into rounds, and season 1 lb of shrimp with 1/2 tablespoon of your favorite Cajun seasoning blend.

Spray the skillet with cooking spray and place the seasoned shrimp and sausage in the hot skillet. Allow it to cook for about 2 minutes and flip them over. Continue to cook until the shrimp is cooked through. Another 2 minutes or so. Remove from skillet and set aside until ready to top the pizza.

Deglaze the skillet with 1/4 cup red wine and stir to loosen the browned bits. Reduce the heat to medium and add 1/4 cup onion, 1/4 cup green peppers, and 1/4 cup celery to the skillet. Cook until the vegetables begin to soften, about 2 minutes.

Add 1 tablespoon freshly minced garlic to the softened veggies in the skillet and cook another 30 seconds or so to soften the garlic. Add the diced tomatoes and a 1/2 tablespoon of Cajun seasoning. Stir to combine.

Bring the tomatoes to a low boil and cook for 7-10 minutes until you can easily squish them with the back of your wooden spoon. The aroma of this mixture will start to fill up the entire house! It is amazing! Pictured below is what my tomato mixture looked like after 7 minutes. See how the color deepened and it got very saucy? That's a bit too saucy for a pizza, so we need to reduce it down to thicken it and deepen the flavor too.

Now is a great time to put the pizza dough in the preheated oven and cook it for 10 minutes just to get it slightly toasted.

Continue to cook the tomatoes at a low boil for another 7-10 minutes until the liquid reduces down to a nice thick, rich, chunky sauce. Give it a taste and adjust the seasonings as needed. Mine needed a pinch or two of kosher salt. I recommend tasting first and then mixing in a small pinch of salt and tasting again. Keep adding salt until the sauce tastes just right to you. Add more Cajun seasoning as needed to suit your tastes. Look at how thick it is now! Perfect for pizza!

When the dough is ready, remove it from the oven and spread the zesty Cajun tomato mixture all over. 

Top the sauce with the cooked shrimp and Andouille sausage.

Top it off with 1 cup of shredded mozzarella cheese and pop the pizza in the oven for another 7-10 minutes until the cheese is melted to your liking.

Garnish with freshly chopped parsley...

and enjoy!

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Jambalaya Pizza

By Life Tastes Good
Published 03/16/2016

Ingredients

• 16 ounce ready made pizza dough
• 6 ounces AIDELLS® Cajun Style Andouille Sausage, sliced into rounds
• 1 lb shrimp, peeled, deveined, and tails removed
• 1/2 tablespoon Cajun Seasoning blend
• Cooking spray
• 1/4 cup red wine
• 1/4 cup finely diced onion
• 1/4 cup finely diced green peppers
• 1/4 cup finely diced celery
• 1 tablespoon freshly minced garlic
• 1 1/2 pounds Roma tomatoes
• 1/2 tablespoon Cajun Seasoning blend
• Freshly chopped parsley for garnish

Instructions

1. Preheat the oven to 400°F. Spray a 16" round pizza tray with cooking spray and lay the pizza dough on it. Stretching it to fit as needed.
2. Heat a skillet over mid-high heat. Slice the AIDELLS® Cajun Style Andouille Sausage into rounds, and season 1 lb of shrimp with 1/2 tablespoon of your favorite Cajun seasoning blend.
3. Spray the skillet with cooking spray and place the seasoned shrimp and sausage in the hot skillet. Allow it to cook for about 2 minutes and flip them over. Continue to cook until the shrimp is cooked through. Another 2 minutes or so. Remove from skillet and set aside until ready to top the pizza.
4. Deglaze the skillet with 1/4 cup red wine and stir to loosen the browned bits. Reduce the heat to medium and add 1/4 cup onion, 1/4 cup green peppers, and 1/4 cup celery to the skillet. Cook until the vegetables begin to soften, about 2 minutes.
5. Add 1 tablespoon freshly minced garlic to the softened veggies in the skillet and cook another 30 seconds or so to soften the garlic. Add the diced tomatoes and a 1/2 tablespoon of Cajun seasoning. Stir to combine.
6. Bring the tomatoes to a low boil and cook for 7-10 minutes until you can easily squish them with the back of your wooden spoon. The aroma of this mixture will start to fill up the entire house! It is amazing!
7. Put the pizza dough in the preheated oven and bake for 10 minutes or until just lightly toasted.
8. While the dough is baking, continue to cook the tomatoes at a low boil for another 7-10 minutes until the liquid reduces down to a nice thick, rich, chunky sauce. Give it a taste and adjust the seasonings as needed. Mine needed a pinch or two of kosher salt. I recommend tasting first and then mixing in a small pinch of salt and tasting again. Keep adding salt until the sauce tastes just right to you. Add more Cajun seasoning as needed to suit your tastes.
9. When the dough is ready, remove it from the oven and spread the zesty Cajun tomato mixture all over. Top the sauce with the cooked shrimp and Andouille sausage. Top it off with 1 cup of shredded mozzarella cheese and pop the pizza in the oven for another 7-10 minutes until the cheese is melted to your liking.
10. Remove the pizza from the oven and allow to cool a few minutes. Garnish with freshly chopped parsley, slice, and enjoy!

Yield: 8 Servings
Prep Time: 10 mins.

Cook time: 30 mins.
Total time: 40 mins.

Tags: Jambalaya Pizza, Cajun, Creole, Italian, Spicy, Easy Recipe, Fusion Recipe, Mardi Gras, Andouille Sausage, Shrimp

This is a sponsored conversation written by me on behalf of Aidells®. The opinions and text are all mine.