TEXAS COAST STYLE JAMBALAYA

TEXAS COAST STYLE JAMBALAYA image

Yield 6 persons

Number Of Ingredients 22

1/4 lb diced raw bacon, diced .25"
.75 lb smoked link sausage, sliced 1/8" thick
1 lb 51-60 count peeled and deveined shrimp,raw
.5 lb diced yellow onion, diced .25"
2 medium bell peppers, diced .25"
1.5 lbs diced red tomatoes, diced .25"
.25 cup tomato paste
3 tbls kosher salt
2 tbls seasoned salt
3 tbls plus one tsp tabasco sauce
1.5 tsp cayenne pepper(less if you wish to have less spicy)
4 tbls oregano
3 bay leaves
3 tbls basil
2 tbls thyme
.5 cup tomato sauce
3 tbls worcestershire sauce
2 tbls sugar
2 tsp coarse ground black pepper
3 tbls minced fresh garlic
fresh parsley, stems removed and minced for garnish
2 cups white rice, raw

Steps:

1)In a large stock pot or deep sautee pan,put diced bacon,smoked sausage,tomatoes, onions,minced garlic and bell peppers, and sautee over medium heat for 8-10 minutes, until bacon and sausage begin to brown, and veggies are limpand tomatoes start to liquefy. 2)Add black pepper,basil,oregano,thyme,bay leaves sugar,season salt,salt,worcesteshire sauce,cayenne pepper,tabasco sauce,sugar,tomato sauce and tomato paste to the pan and stir in well in order to mix all ingredients together well. 3)Lower heat to low, and allow the jambalaya to simmer for 45 minutes, until it it well thickened,stirring occasionally. 4)In a seperate pot,add the 2 cups white rice to 5 cups water with a pinch of salt, and bring to a boil.Reduce heat, cover, and cook for 20 minutes. 5)Add shrimp to the jambalaya with .25 cup water, and simmer for an additional 7-8 minutes, stirring occasionally.Remove bay leaves prior to serving. 6)Spoon rice into a plate or shallow entree bowl, ladle jambalaya on top of the rice, and top with fresh parsley.Serve hot.