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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