Jambalaya
Ingredients:
3 Tbsp extra virgin olive oil
2 Cups sliced onions
2 Cups diced red and yellow bell pepper
Sea salt and fresh ground black pepper to taste
4 Cups stock (chicken, beef, vegetable or shrimp)
2 Tbsp minced fresh garlic
1/2 Tsp cajun seasoning (or to taste) - There are a lot of great ones out there, however I personally use a combination of my two favorites, Paul Prudhomme's Blackened Redfish Magic and Old Bay .
2 Tsp fresh thyme sprigs (or 1 tsp dried)
2 Cups peeled, seeded and chopped fresh tomatoes (you can substitute canned {drained}but the flavor from fresh is noticeable)
2 Cups long grain rice (I use Jasmin because of the distinct flavor difference)
1 pound peeled cooked shrimp (I tend to use more because people usually prefer a lot of shrimp in it)
1 pound smoked kielbasa
Minced parsley or cilantro for garnish
Directions:
*Note: I use a 7 quart non stick stock pot for mine.
Place the olive oil, onions, peppers, salt and pepper in pan and cook on med heat until onion softens and is slightly brown.
Stir in garlic, cajun seasoning and thyme and mix in completely. Add tomatoes and increase heat to med-high.Cook for 5 minutes (or until the tomatoes begin to break up), stirring constantly.
Stir in rice and stock. Bring to a boil the turn heat to medium. Cook uncovered, stirring occasionally, until rice is tender and the liquid just about absorbed. Approx 20 to 30 minutes.
Add shrimp and kielbasa and stir. Cook until shrimp and kielbasa are warmed through, about 3 minutes.
Garnish and serve.
Enjoy! :)
Enjoy! :)
