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Receta Garlic Shrimp Jambalaya
by Global Cookbook

Garlic Shrimp Jambalaya
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Ingredientes

  • 1 Tbsp. Extra virgin olive oil
  • 1/2 lb Andouille sausage, cut in 1/2" pcs -Or possibly- kielbasa
  • 1 x Onion, minced
  • 1 x Red bell pepper, seeded and minced
  • 1 x Green bell pepper, seeded and minced
  • 2 x Cloves garlic, chopped
  • 1 c. Canned tomatoes, canned, diced w/juic
  • 2 1/2 c. Shrimp Stock - Master Recipe
  • 2 tsp Cajun seasoning
  • 1 x Bay leaf
  • 2 c. White rice
  • 1 lb Garlic Shrimp - Master Recipe Salt and pepper, to taste Tabasco sauce

Direcciones

  1. THIS IS A LEFT-OVER RECIPE FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE.
  2. Heat the oil in a large, heavy saucepan over medium-high heat. Add in the sausage and saute/fry till it begins to brown, about 5 min. Using a slotted spoon, transfer the sausage to paper towels to drain.
  3. Saute/fry the onion and bell peppers in the same saucepan over medium-high heat till they start to soften, about 5 min. Add in the garlic and stir one minute. Add in the tomatoes and stir, 2 min. Add in the stock, Cajun seasoning and bay leaf. Bring to a boil.
  4. Add in the rice; reduce heat, cover and simmer till rice is almost tender, adding more stock (or possibly bottled clam juice) if mix bedomes dry, about 15 miniutes.
  5. If using uncooked Garlic Shrimp, add in them now. Stir in the reserved sausage. Cover and simmer till the rice is tender and shrimp are cooked through, about 5 min.
  6. If using cooked Garlic Shrimp, add in them now, uncover and stir just till the shrimp are heatead through.
  7. Season to taste with salt and pepper. Spoon into bowls. Pass tabasco at the table.
  8. NOTES : If desired jambalaya a little spicier, use more Cajun seasoning in the cooking. Serve with cornbread and a salad of greens, walnuts and blue cheese with a slightly sweet vinaigrette. Follow with Praline Parfait.