Jambalaya is one of those lovely dishes where everything is cooked in one big pot. The freshest celery gives the brightest flavors to the meal. I love shrimp or crawfish in the Jambalaya – but if neither is your favorite, you can substitute some cooked chicken easily. The crustiest French bread or yummy, hot from the oven cornbread will complete the experience. Enjoy!
1 clove garlic chopped
1 onion chopped
¼ cup water
1 green pepper chopped
4 stalks celery chopped
1 lb medium – large shrimp cleaned (or crawfish tails)
1 lb smoked sausage
2 cans diced tomatoes
2 14 oz. can tomato sauce
2 cups water
1.5 cups rice
2 tbs Worcestershire sauce
2 tsp. Dried red pepper
2 tsp. Chile powder
2 tsp. black pepper
Hot Sauce to taste
Pepper to taste
In a large stockpot, sauté the onion and garlic until softened and translucent. Add the water, green pepper, jalapeno and celery. Lower heat and simmer for 5 minutes.
Add the sausage and next 4 ingredients. Add the seasonings. Simmer on low heat on a simmer plate (if you have one) for 25 minutes. Check seasonings and adjust to taste. Continue to cook until rice is just firm. Add the shrimp and warm for 5 minutes.
Serve with fresh crusty bread or homemade cornbread and a green salad.
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