Thursday, February 23, 2012

Jambalaya with Shrimp and Sausage

I made this for Shrove Tuesday. It is wonderful. First, saute' sliced andouille sausage in a heavy pot. Remove it to a separate bowl.


Then saute' a pound of cubed ham until it starts to brown. Add it to the sausage in the bowl.


Add 1 diced onion, 2 diced poblano peppers and 4 diced stalks of celery to the pot and saute' until they begin to soften. Don't turn them into mush!


Add a diced red pepper. Add 5 diced garlic cloves.


I added some of my oven roasted tomatoes and my Turkish roasted peppers too for added flavor. You can skip this step if you don't have any but then you should add a small can of tomato paste.



Add 8 cups of chicken stock. Add 2 containers of Knorr's concentrated chicken stock.


Add 2 tsp. thyme and salt and pepper to taste.


Add several tsp. of a seasoned salt. I added Emeril's Essence. Add a couple teaspoons of your favorite hot sauce depending on how spicy you would like this to be.


Bring this to a boil and add 3 cups of uncooked rice

Cover and cook for 20 minutes at a simmer then add the meat.


Stir in a cup of sliced green onions. Add 1 pound of raw, deveined shrimp. Cover and let sit for 15 minutes until the shrimp have cooked through.



Serve with extra hot sauce on the side. This is a very simple quick meal.