SHRIMP JAMBALAYA #EASYRECIPES #SHRIMP
First up for new plans for my Mardi Gras blowout is jambalaya which is an exemplary Louisiana rice dish. There a likely about the same number of various plans for jambalaya as there are individuals that make it however it's base is meat, vegetables and rice and the rice is cooked in a similar pot as everything else. A pleasant aspect concerning jambalaya is that you can basically do anything you desire with it; utilize whatever meat you need, utilize whatever vegetables you need, and so forth. You begin by cooking the non-fish meat, include the heavenly trinity (onions, celery, pepper), trailed by the juices, rice and seasonings and after that you let it stew until the rice has cooked and the sauce thickens before including the fish toward the end. Jambalaya is unquestionably one delicious home cooking dish that is unadulterated solace sustenance!
Ingredients:
- 1/2 pound shrimp peeled and deveined reserving the shells
- 2 cups chicken broth
- 1 tablespoon butter or oil
- 1/2 pound andouille sausage, sliced
- 1 onion, diced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 tablespoon creole seasoning
- 1 (28 ounce) can diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 2 bay leaves
- 1 cup long grained rice
- salt, pepper and cayenne to taste
- 4 green onions, sliced
- hot sauce to taste
Directions:
- Bring the chicken broth and shrimp shells to a boil, reduce the heat and simmer until required later.
- Meanwhile, heat the oil in a large pan over medium-high heat, add the sausage and cook until browned on both sides, about 5-7 minutes.
- Add the onion, pepper and celery and cook until tender, about 5-7 minutes.
- Add the garlic and creole seasoning and cook until fragrant, about a minute.
- Strain the shells from the broth, add the broth, diced tomatoes, tomato paste, Worcestershire sauce, bay leaves and rice to the sausage and vegetables, bring to a boil, reduce the heat and simmer until the rice is tender and the sauce has reduced and thickened to the desired thickness, about 20-40 minutes.
- Add the shrimp and cook until cooked, about 3-5 minutes.
- Season with salt, pepper and cayenne to taste and served topped with the green onions and hot sauce on the side.
- Note: This recipe benefits from more simmer time so if you have the time simmer it for 40 minutes.
- Option: Skip step one.
- Option: Option use bacon grease instead of the butter and throw the cooked bacon in as well.
- Option: Replace the andouille sausage with kielbasa if you cannot find the andouille.
- Option: Add chicken or ham.
- Option: Use brown rice. The cooking time and the amount of broth needed will increase, just keep an eye on it and add more broth as needed.
For more detail :http://bit.ly/32XIwKb
