Saturday, March 9, 2013

Louisiana Gulf Shrimp Jambalaya

I don't think I've ever met a shrimp dish I didn't like. This week at the store we wrapped up Cajun Fest and I felt like I needed to make something that really highlighted the huge Louisiana gulf shrimp that we were sent. These shrimp are so yummy. Any variety of fresh shrimp will do for this recipe though - just remember to buy them with the shell on in order to make a shrimp stock to really boost that seafood flavor!

                                       

Louisiana Gulf Shrimp Jambalaya

Serves 6-8

2 pounds gulf shrimp, peeled and deveined, shells reserved
Olive oil
1/2 pound andouille sausage, diced small
2 green peppers, diced
1 yellow onion, diced
3 ribs celery, sliced thin
Salt and pepper
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes with oregano, onion and garlic
1/2 teaspoon cayenne pepper
2 cups brown rice (not instant)
2 bay leaves
1 teaspoon ground thyme
1/2 bunch green onions, sliced thin

Method:
1. Make shrimp stock: place shells in a large pot and cover with water. Bring to a boil then reduce to a simmer and cook 15-20 minutes. Strain and discard shells.



2. Heat 2 tablespoons of olive oil in a large pot over medium high heat and add the sausage. Cook for 3-4 minutes or until browned.




3. Add the green pepper, onion and celery and cook 2-3 minutes longer. Season with salt and pepper.

4. Stir in the garlic, crushed tomatoes, seasonings and brown rice.


5. Add 4 cups shrimp stock and bring a a boil. Reduce to a simmer and cook 30 minutes.


6. Add the shrimp to the pot and cook for an additional 5 minutes.


Let jambalaya sit for 10-15 minutes before serving to allow the flavors to marry.


Finish with green onion and serve!





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