Tweet
I think it's the first time I ever ate it as well. Had a few Cajun dishes before, but I think this is a first.
Most of time, when I find something I want to make, I go online and get a few variations of the dish, and average out the common ingredients between them as it's hard for me to make my mind up usually on one. Not so with this. Found it online the other day and sounded pretty dammit good. Some cajun lady's blog who sounded pretty authentic
You Southerners/Cajuns can tell me if the recipe is up to par.....
Gonna skip the step by steps as they are at the bottom of the post.
Trinity.
Tomato paste, shrimp and homemade andouille sausage added.
Brown rice, parsley, water and spices added.
50 minutes later, done.
Eating time.
Like I said, I don't believe I have ever had it before so I have nothing to compare it to, but I will say it was really good.
Here is the recipe as I got it.
Shrimp and Sausage Jambalaya Recipe
Serves 8-10
Ingredients:
4 Tbl butter
2 Large celery ribs, diced
1 med onion, chopped
1.5 C chopped green bell pepper
1 large clover garlic, minced
1 can tomato paste
1 # cajun style smoked sausage, sliced 1/2” think
1 # fresh raw shrimp, cleaned, deveined
2 C raw brown rice. Lundberg Organic is said to be excellent
4 C water
1 Tbl Cajun spice. Tony Chachere is good, either creole or cajun flavors.
1/2 tsp black pepper
1/3 C chopped parsley or 2 Tbl dried
2 green onions, finely chopped
Instructions:
In a large, heavy bottomed Dutch oven or a Paella pan, (with lid), metl butter over med heat.
Add the trinity of celery, onion and peppers, saute until the onion becomes clear and the peppers have softened.
Add garlic and saute for a minute more, making sure the garlic does not burn or cook too fast.
Stir in the can of tomato paste, stirring very well to combine.
Lower heat and contine to saute for another minute or so. It is ok, even desirable for the tomatoe paste to brown slightly, but take care becasue it can quickly burn.
Add the sausage and shrimp, continue cooking and stir only until the shrimp starts to develope a little bit of pink color to its edges.
Immedieately add the rice, water, Cajun seasonings, black peper and parsley.
Stir well once more to combine all the ingredients, making sure that the rice is completely submerged in the sauce.
Bring the pot up to a high simmer, cover and reduce heat to medium low
Allow jambalaya to cook covered and undisturbed for 45 minutes
Jambalaya will be done when rice is tender and the sauce has been mostly absorbed
If the jambalaya is still quite soupy, stir once by foldig the rice up from the bottom and over on itself, cover and continue to cook for 15 more minutes.
Continue checking and stirring every 15 minutes until a moist dressing consistency is achieved
Add one half of the green onions, folding them in lightly
Garnish with remaining green onions and serve
http://maria-blanco.suite101.com/shr...balaya-a167228
Most of time, when I find something I want to make, I go online and get a few variations of the dish, and average out the common ingredients between them as it's hard for me to make my mind up usually on one. Not so with this. Found it online the other day and sounded pretty dammit good. Some cajun lady's blog who sounded pretty authentic
You Southerners/Cajuns can tell me if the recipe is up to par.....Gonna skip the step by steps as they are at the bottom of the post.
Trinity.
Tomato paste, shrimp and homemade andouille sausage added.
Brown rice, parsley, water and spices added.
50 minutes later, done.
Eating time.
Like I said, I don't believe I have ever had it before so I have nothing to compare it to, but I will say it was really good.
Here is the recipe as I got it.
Shrimp and Sausage Jambalaya Recipe
Serves 8-10
Ingredients:
4 Tbl butter
2 Large celery ribs, diced
1 med onion, chopped
1.5 C chopped green bell pepper
1 large clover garlic, minced
1 can tomato paste
1 # cajun style smoked sausage, sliced 1/2” think
1 # fresh raw shrimp, cleaned, deveined
2 C raw brown rice. Lundberg Organic is said to be excellent
4 C water
1 Tbl Cajun spice. Tony Chachere is good, either creole or cajun flavors.
1/2 tsp black pepper
1/3 C chopped parsley or 2 Tbl dried
2 green onions, finely chopped
Instructions:
In a large, heavy bottomed Dutch oven or a Paella pan, (with lid), metl butter over med heat.
Add the trinity of celery, onion and peppers, saute until the onion becomes clear and the peppers have softened.
Add garlic and saute for a minute more, making sure the garlic does not burn or cook too fast.
Stir in the can of tomato paste, stirring very well to combine.
Lower heat and contine to saute for another minute or so. It is ok, even desirable for the tomatoe paste to brown slightly, but take care becasue it can quickly burn.
Add the sausage and shrimp, continue cooking and stir only until the shrimp starts to develope a little bit of pink color to its edges.
Immedieately add the rice, water, Cajun seasonings, black peper and parsley.
Stir well once more to combine all the ingredients, making sure that the rice is completely submerged in the sauce.
Bring the pot up to a high simmer, cover and reduce heat to medium low
Allow jambalaya to cook covered and undisturbed for 45 minutes
Jambalaya will be done when rice is tender and the sauce has been mostly absorbed
If the jambalaya is still quite soupy, stir once by foldig the rice up from the bottom and over on itself, cover and continue to cook for 15 more minutes.
Continue checking and stirring every 15 minutes until a moist dressing consistency is achieved
Add one half of the green onions, folding them in lightly
Garnish with remaining green onions and serve
http://maria-blanco.suite101.com/shr...balaya-a167228
!!! nice job!!
" -- 
But I sure would eat the rest of that dish. Looks amazing! Woohoo!
Comment