Shrimp, Sausage and Tomato Jambalaya
Here is a good Creole jambalaya. You can use any tomatoes you like. Heirloom tomatoes give a extra tomato punch to the dish.
2 tablespoons canola oil
1 pound andouille sausage, sliced
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups chopped green bell pepper
3 cloves garlic, minced
2 (8oz) packages long-grain and wild rice blend
2 large tomatoes, roughly chopped
5 cups chicken stock
2 fresh bay leaves
1 1/2 pounds peeled and deveined large fresh shrimp (tails left on)
2 tablespoons chopped fresh parsley
1 tablespoon Creole seasoninig
1 teaspoon smoked paprkia
IN a larg Dutch ovn, heat oil over medium-high heat. Add sausage; cook until browned, about 5 minutes. Add onion, celery, and bell pepper; cook, stirring frequently, until tender, about 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add rice; cook, stirring frequently, until lightly toasted, about 3 minutes. Add tomatoes, stock, and bay leaves; bring to a boil. Reduce heat to medium-low; cover and cook until rice is tender, about 15 minutes. In a medium bowl, combine shrimp, Creole seasoning and paprika. Add shrimp to rice mixture, and stir until combined. Cook until shrimp are pink and firm, about 2 minutes. Serve immediately.
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