JAMBALAYA WITH SHRIMP

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Jambalaya with Shrimp image

I got this recipe from the New Orleans School of Cooking in the 90s. What a fun class it was!

Provided by Carolyn Haas

Categories     Seafood

Time 50m

Number Of Ingredients 14

1 Tbsp oil
4 oz smoked sausage (andouille or similar)
1 large onion, chopped
1 large green pepper, chopped
1/2 large red pepper, chopped (or use the whole thing!)
2-3 stalk(s) celery, sliced
4 clove garlic, chopped
15 oz (1 can) diced tomatoes
2 tsp seasoned salt
1 Tbsp chili powder (or paprika)
4 c chicken stock
1 1/2 c rice, long grain white
1 lb shrimp, cleaned (tails can stay on)
2 Tbsp green onion, chopped (for garnish)

Steps:

  • 1. Heat oil. Saute sausage until lightly browned. Remove.
  • 2. Add onions, celery and peppers to pan. Saute until softened. Add garlic, saute another minute.
  • 3. Stir in tomatoes, seasonings and stock. Return sausage to pan. Pour rice on top. Cover, simmer for 15 minutes without opening pan. Stir. Add uncooked shrimp and cook for 5 more minutes or until shrimp is pink.
  • 4. Garnish with green onion. Serve with hot sauce and sherry, if desired.
  • 5. PS Substitute 3/4 to 1 lb. chicken, cut into bite side pieces, instead of shrimp. If so, saute with the sausage and add back in with sausage where indicated.

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