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| Jambalaya With Shrimp
and Andouille Sausage |
I love New Orleans and all the food associated therein. One of my favorites is Jambalaya. I’ve had so
many variations over the years, but this one is a real favorite and so easy. This
recipe was adapted from food.com – Check out their recipe for “Jambalaya With
Shrimp and Andouille Sausage” I made a
very few minor tweaks and this turns our really nicely. You will note the addition of the “heat” via
the Jalapenos. I like spicy, so temper
accordingly.
Serves: 4 very hungry
people.
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| Ingredients | |
Ingredients:
2 tablespoons olive oil (I use EVOO because I like the flavor)
1 cup chopped onion (use the most flavorful – I think a nice yellow is best)
1 large minced shallot
(It gives another layer of flavor)
1 cup chopped red, orange or yellow bell pepper (I don’t like the taste of the
green ones – too strong)
1 tablespoon minced garlic (I use 1 tablespoon of a roasted garlic puree from NapaStyle.com)
1 (or 2) large seeded
and minced Jalapenos
6 ounces Andouille sausages, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika (I use a smoked Hungarian paprika)
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups chicken broth
3/4 cup water (or white wine)
1 tablespoon tomato paste (I used a sundried tomato puree instead)
1/2 teaspoon hot pepper sauce (I really like Tabasco Chipotle)
1 (14 1/2 ounce) can diced tomatoes, un-drained (I used the ones with garlic as
well)
3/4 lb peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley (I substitute 4 green onions very thinly
sliced)
Directions:
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| Step 1 |
1. Heat olive oil in a large dutch oven over medium high heat. Add chopped onion,
chopped bell pepper, minced garlic, minced Jalapeno(s) and sausage; saute 5
minutes or until vegetables are tender.
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| Step 2 |
2. Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.
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| Step 3 |
3. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to
a boil.
Cover, reduce heat, and simmer 20 minutes. NO PEEKING – let it simmer covered
and don’t lose the steam and heat.
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| Step 4 |
4. Add shrimp (I drop them on the top and immediately cover to let them steam;
cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley (or
green onions).
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| Eat! |
Serve with a crisp white wine and an arugula and
shaved Parmesan salad with a vinaigrette. Delicious.
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