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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I got this recipe while in New Orleans a few years ago. It's the best Jambalaya recipe I've found! You can use this as a base and substitute any meat or shellfish! Ingredients:
3 lbs. shrimp |
1 lb. smoked sausage (chroizo works good) |
2 tbsp. oil |
1 tbsp. butter |
1 cup onions, chopped |
1 cup green peppers, chopped |
1/2 cup celery, finely chopped |
1 16 oz. can tomatoes |
3 cloves garlic, chopped |
1/4 cup parsley, chopped |
2 cups chicken stock |
1/2 cup green onions, chopped |
2 bay leaves |
1 tsp. thyme |
1 tsp. basil |
1/8 tsp cayenne pepper (or more, if you so desire) |
1 tsp. salt |
1/8 tsp. cloves |
1/8 tsp. allspice |
1/2 tsp. chilli powder |
1 1/2 cups long grain rice |
Directions:
1. Peel the shrimp.
2. Slice the sausage and saute in oil and butter over low heat for about 5 minutes.
3. Add the onions, green peppers, celery and garlic and saute slowly until the vegetables are tender.
4. Stir in the tomatoes, seasonings, rice and stock.
5. Add the shrimp and bring to a boil. Reduce the heat and cover.
6. Simmer for about 25-30 minutes, or until rice is fluffy.
7. During the last 5 minutes of cooking add the green onions and chopped parsley.
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