Monday, April 11, 2011

AMH Cooks 2

So this week I decided to post one of my all time favorite recipes, Jambalaya. I don't make it often, but when I do it's always a HUGE hit. The original recipe came from a cookbook I received as a bridal shower gift years ago and over time I've tweaked and adjusted it to make it my own. Hopefully you'll like it too.



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


*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! :)