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shrimp jambalaya

May 15, 2020

“Now of the Bayou’s Best dishes elegant yet comfortable, I love this rice dish for the balance of spicy cayenne, savory sausage and sweet shrimp.” -Chef Ant

What you’ll need:

~ servings

  • 1 1/2 lb shrimp

  • 1/2 stick  butter (not margarine)

  • 1 medium onion, chopped

  • 1 bell pepper, chopped

  • 2-3 stalks celery, chopped 

  • 3-5 cloves garlic, chopped

  • 1/4-1/2 cup parsley, chopped

  • 1/4-1/2 cup green onion tops, chopped

  • 1 tbs. Worcestershire sauce

  • 1 tsp. roux

  • 1 14-oz can diced stewed  tomatoes, or

  • 1 10-oz can Rotel tomatoes/green chilies 

  • 1 cup uncooked white rice

  • 1 cup water

  • 2 tsp. cajun seasoning mix (homemade, Chachere's or Zatarain's)

Instructions:

  • Sauté shrimp

    • Peel the shrimp and remove the vein.  Cut the shrimp in halves or thirds.  Buy the smaller shrimp; they're cheaper and I cut them up any way.

    • Sauté the shrimp in the butter just long enough until they are firm.  Use a heavy walled aluminum pot.  Shrimp have a delicate flavor, hence I prefer to use butter and not margarine.

    • Remove the shrimp from the pot and set aside.

  • Sauté vegetables

    • Sauté all the vegetables together until the onions are clear.

    • Add the diced tomatoes or Rotel.  Use Rotel diced tomatoes with green chilies if the want the dish to have a hot flavor. 

    • Add the Worcestershire sauce, roux and seasoning.  The small amount of roux adds a bit of body to the flavor. 

    • Simmer for 5-10 minutes or so.

  • Mix and cook the jambalaya

    • Mix the shrimp, uncooked rice and water into the vegetable mixture.

    • Make sure there is enough liquid to cover the mixture.  If necessary add water.

    • Add the mixture to the rice cooker and cook until the rice is done.

    • If you do not have a rice cooker, then cook the dish on the stove until the rice is soft, but not mushy.  If you decide to cook the jambalaya on the stove make sure you do it in a heavy walled aluminum or cast iron pot, or else you are sure to burn the rice at the bottom.  Keep the lid on the pot, especially once the mixture comes to a boil, and do not stir the pot.  If you burn the rice on the bottom of the pot, then you're not any better than I am at cooking rice.

  • Serving

    • Jambalaya is moist and best served and eaten right after it is finished cooking.  Upon sitting, the rice absorbs the moisture and jambalaya becomes more dry. 

 
 

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