8 oz. Kielbasa or Smoked Andouille Sausage (more if preferred)
2 T. Olive Oil (if needed)
2 Onions, Chopped
2 Stalks Celery, Chopped
1 Red Bell Pepper, Chopped
1 Ib. Medium Shrimp, peeled and deveined
½ tsp. Sugar
Salt and Pepper to Taste
5 Cloves Garlic, Minced
1 Can of Diced Tomatoes (you can also use fresh)
2 Cups Cooked White Rice (measure ¾ cup uncooked long grain rice, cook in chicken broth)
½ tsp. Tabasco
2 ½ tsp. Liquid Smoke
Scallions, Chopped for Garnish
Optional/additional spices- ½ tsp. dried thyme, ½ tsp. dried basil, bay leaf, ¼ tsp. ground red pepp
Instructions
Cut the Kielbasa or sausage into ½” slice rounds
and brown in a non-stick pan on
medium-high heat for appx. 4 minutes. If enough
fat is rendered add the onions,
celery and bell pepper and sauté until they soften
and just begin to caramelize, at
this point you can also add any of the dried
seasonings and the bay leaf. Make
sure the bay leaf is removed prior to serving the
Jambalaya. If additional fat is
needed use the 2 T. of olive oil. Add the shrimp
and garlic and cook until the
shrimp has turned pink. Continue to stir so that
the food does not stick to the
bottom of the pan. Stir in the tomatoes and rice,
season with Tabasco, salt,
pepper to taste and add the liquid smoke.
Serve warm garnished with scallions.
Notes of Interest-
If a vegetarian Jambalaya is preferred just
substitute all the seafood and meat
with a variety of beans and vegetables. Tasso ham
is a heavily smoked ham
made from lean pork and flavored with seasonings
and traditionally was an
important ingredient for Jambalaya. The word
Jambalaya is said to derive from
the French word Jambon and also from the Spanish
word Jamon both meaning
ham. If Tasso ham is not available Canadian bacon
or smoked ham may be
used, it is also ok to omit the ham altogether.
Cajun spice mix- combine salt 1oz, garlic powder
1oz, white pepper ½ oz,
oregano dried ground 1/3 oz, onion powder 1 oz,
black pepper ½ oz, cayenne
pepper ¼ oz, thyme dried ground 1/3 oz, paprika 1
oz.
Originally Submitted
3/5/2013
0 Out of 5 from
0 reviews
You can add this Jambalaya recipe to your own private DesktopCookbook.
