Receta Jambalaya
Jambalaya
Recently, on a trip through Madison, WI, we came across a little New Orlean’s take-out restaurant that was over-the-top fabulous!! And that sparked my love of Lousiana cookin’. Who knew that the same crayfish that I freak out over when they swim across my feet are the same little devils that I LOVE in a po’ boy sandwich!! I have been slowly delving into cajun cooking and this was my first “real” attempt at an easy jambalaya. Don’t worry, I’ll get more aggressive with this new-found love, but for now, this was the easiest, bestest jambalaya–ever.
Jambalaya
INGREDIENTS:
- 1 box brown rice pilaf mix
- 2 cups vegetable broth (or 1 can plus 1/4 cup water)
- 1 tablespoon tomato paste
- 1 pound peeled and deveined large shrimp
- 1 teaspoon sweet paprika
- salt & pepper
- 4 tablespoons vegetable oil, divided
- 1 cup celery-chopped*
- 1 cup onions-chopped
- 2 cups yellow, green or red peppers
- 1 package (12 ounces) andouille sausage, sliced
- 3 cloves garlic, grated
DIRECTIONS:
Prepare rice mix according to package directions, substituting broth for water and adding the tomato paste; set aside. On a plate, sprinkle the shrimp with paprika and salt and pepper. Heat 2 tablespoons oil in a skillet over medium-high heat; add the shrimp and cook for about 2-3 minutes on each side or until shrimp turn pink. Remove from skillet. In the same skillet, add remaining oil and cook the celery, onions and peppers about 4 minutes or until tender, stirring occasionally. Add sausage and garlic, cook about 2 minutes, then stir in the rice and top with the shrimp. Heat through, stirring once.
*I omitted the celery, sorry celery, I just don’t like you
**Recipe adapted from an old Women’s Day
***I would add some Creole seasoning in the future to make it a little hotter!