Shrimp Jambalaya
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Thursday, 23 June 2011 00:21
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2 strips bacon, chopped ½ pound smoke pork sausage, cut into thin circles 2 TBS unsalted butter 1 finely chopped large onion 3 cloves garlic, crushed and minced ½ cup finely chopped celery 1 cup finely chopped red bell pepper 2...

 

  • 2 strips bacon, chopped
  • ½ pound smoke pork sausage, cut into thin circles
  • 2 TBS unsalted butter
  • 1 finely chopped large onion
  • 3 cloves garlic, crushed and minced
  • ½ cup finely chopped celery
  • 1 cup finely chopped red bell pepper
  • 2 large tomatoes, skinned and chopped
  • 1 tsp chili powder
  • ½ tsp white pepper
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • 1 tsp Tabasco sauce
  • 2 cups seafood or chicken stock
  • 1 ½ pound of 21-25 count shrimp, peeled and deveined
  • 1 ½ tsp salt
  • 1 cup raw rice, long grain
  • 2/3 cup sliced green onions
  • ¼ cup chopped parsley
  1. Into a large saucepan over medium heat, fry bacon and sausage until browned and crisp; add butter then onion, garlic, celery, and bell pepper; sauté for 5 minutes, stirring constantly
  2. Add tomatoes and sauté for 3 minutes; add chili powder and next 4 ingredients mixing well
  3. Add the stock, shrimp, salt, and rice; mix very well, then cover and heat until dish comes to a boil; lower het to slow simmer and cook covered for 20 minutes; reduce heat to very low and allow dish to stand for 15 minutes, covered
  4. Add green onions and parsley and mix well; cover and allow jambalaya to stand for 5 more minutes on very low heat; serve hot

Serves 6

 

Last Updated on Wednesday, 06 July 2011 03:21