Slaughter
20th Dec 2009, 10:08 AM
Prep time 30 minutes, Cook time: 45 minutes
Serves 6-8
Ingredients
3/4 c chopped onion
1/2 c chopped celery
1/4 c chopped green bell pepper
2-3 cloves garlic, chopped fine
1 lb Shrimp (31-40 ct)
1 lb Andouille/other "Cajun"/spicy pork smoked sausage
1 28oz can diced tomatoes
1 10-1/2 oz can double strength beef broth, plus 1 can water
1 tsp sugar
1 T dried Thyme, crushed
2 T unsalted butter
1-2 T Olive Oil
1 c medium or long grain rice
Salt and Pepper (Kosher or sea salt)
Cayenne Pepper
Tabasco or other cayenne style hot sauce, for serving
Prep
Medium chop the vegetables.
In a large bowl mix the diced tomatoes, beef broth, water, sugar and Thyme.
Clean the shrimp (peel and devien), pat dry, lightly salt and set aside.
Slice the Andouille about 1/8 inch. Pan saute until just browned, drain, pat with paper towels and set aside.
Cooking
In a large pot over medium heat, add the butter and olive oil. When the butter is melted add the vegetables, season with salt and pepper and saute until softened; 8-10 minutes.
Add garlic, cook while stirring, 1-2 minutes
Add rice, stir and cook about 1 minute.
Add the sausage, stir and cook another minute.
Add the liquid mixture, stir to blend and bring to a boil. Stir again, cover and reduce heat to low.
Simmer for about 20-22 minutes until the liquid is mostly absorbed. Stir a couple times during this to make sure the rice isn't sticking.
Turn the heat off. Quickly uncover and add the shrimp (do not stir in at this point) and re-cover. Let sit for 5-7 minutes, until the shrimp just starts to turn pink.
Stir the shrimp into the Jambalaya and serve.
Serve with a good crusty French bread and salad along with a good beer or nice red wine of your choice.
For dessert, try a "Turtle Pie" or Pralines & Cream style ice cream.
Notes
If you can't find Andouille, look for a half-moon style of pork smoked sausage with a medium bite (firmness). And, if the sausage isn't already spicy, you will want to add 1/2 to 1 tsp of cayenne pepper when sauteeing the vegetables. This will provide a good basic "heat".
The beef broth I use is Cambell's Double Rich Double Strength.
To "crush" the dried Thyme, place in the palm of one hand and rub it with the thumb of your other hand. This releases some oils and freshens the Thyme.
Serves 6-8
Ingredients
3/4 c chopped onion
1/2 c chopped celery
1/4 c chopped green bell pepper
2-3 cloves garlic, chopped fine
1 lb Shrimp (31-40 ct)
1 lb Andouille/other "Cajun"/spicy pork smoked sausage
1 28oz can diced tomatoes
1 10-1/2 oz can double strength beef broth, plus 1 can water
1 tsp sugar
1 T dried Thyme, crushed
2 T unsalted butter
1-2 T Olive Oil
1 c medium or long grain rice
Salt and Pepper (Kosher or sea salt)
Cayenne Pepper
Tabasco or other cayenne style hot sauce, for serving
Prep
Medium chop the vegetables.
In a large bowl mix the diced tomatoes, beef broth, water, sugar and Thyme.
Clean the shrimp (peel and devien), pat dry, lightly salt and set aside.
Slice the Andouille about 1/8 inch. Pan saute until just browned, drain, pat with paper towels and set aside.
Cooking
In a large pot over medium heat, add the butter and olive oil. When the butter is melted add the vegetables, season with salt and pepper and saute until softened; 8-10 minutes.
Add garlic, cook while stirring, 1-2 minutes
Add rice, stir and cook about 1 minute.
Add the sausage, stir and cook another minute.
Add the liquid mixture, stir to blend and bring to a boil. Stir again, cover and reduce heat to low.
Simmer for about 20-22 minutes until the liquid is mostly absorbed. Stir a couple times during this to make sure the rice isn't sticking.
Turn the heat off. Quickly uncover and add the shrimp (do not stir in at this point) and re-cover. Let sit for 5-7 minutes, until the shrimp just starts to turn pink.
Stir the shrimp into the Jambalaya and serve.
Serve with a good crusty French bread and salad along with a good beer or nice red wine of your choice.
For dessert, try a "Turtle Pie" or Pralines & Cream style ice cream.
Notes
If you can't find Andouille, look for a half-moon style of pork smoked sausage with a medium bite (firmness). And, if the sausage isn't already spicy, you will want to add 1/2 to 1 tsp of cayenne pepper when sauteeing the vegetables. This will provide a good basic "heat".
The beef broth I use is Cambell's Double Rich Double Strength.
To "crush" the dried Thyme, place in the palm of one hand and rub it with the thumb of your other hand. This releases some oils and freshens the Thyme.