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Jambalaya with Sausage and Shrimp
This recipe is absolutely marvelous (but that is to be expected of a recipe based on the gospel of Chef Paul Prudhomme); it is also fairly spicy. To tone down the heat cut the amount white, black and cayenne pepper in half.
Traditionalist say there is no substitute for cast iron skillets for this style of high heat cooking. The rationale being that the pan scrapings that accumulate on a cast iron skillet add to the flavor of the dish. Been there; done that. Do yourself a favor. Sacrifice the scrapings and use a stick free pan or wok.
Combine the seasonings in a small bowl and set aside. In a large skillet or wok melt the margarine over high heat. Add the sausage; cook for five minutes, stirring occasionally. Drain most, but not all, of the excess oil, add the holy trinity (onion, celery and green pepper), seasoning mix and garlic. Stir well and continue cooking for 10 minutes, stirring frequently so as not to scorch, scraping the bottom of the pan well. Add the rice and cook five more minutes, stirring and scraping the bottom of the pan frequently.
Add the stock, stirring well. Bring mixture to a boil; reduce heat and simmer until liquid is absorbed, about twenty minutes, stirring occasionally near the end of the cooking time. While simmering prepare the shrimp. When the liquid has been absorbed add the shrimp, remove bay leaves, cover and let stand for about 10 minutes (this will allow the shrimp time to poach). When served with a salad and fresh, crunchy bread this is a meal in itself.
Note: Until recently smoked sausage, particularly Andouille, has been hard to find outside of the south. I never cared much for Kielbasa, another popular substitute, because its strong flavor tended to dominate the other flavors. Now smoked sausage, even Andouille, is relatively easy to come by so its worthwhile to find a source. Andouille is just another flavor of smoked sausage, but the seasonings are representative of Cajun style cooking.
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