is a great choice for a weekend gathering in June. Doubling the recipe is a cinch and it’s easily prepared in steps over a 2-3 day period. Plus this crowd pleaser freezes beautifully (minus the shrimp & rice).
Traditionally, Jambalaya calls for Andouille sausage & shrimp with tomatoes, green pepper, jalapenos & garlic in a spicy stock base. This Nawlins favorite can be made as hot and spicy as you like. Lighten up on the heat by substituting a milder smoked sausage. Boneless chicken is another good stand in for either sausage or shrimp, as are sweet red peppers vs green peppers.
The seasoning mix can be changed up to suit the level of spice you prefer. Try experimenting with a variety of hot salts & dried peppers and Cajun dried spice blends. It’s the spicy flavor you’re going for more so than the heat. When serving, have a bottle or two of hot sauce handy for those who need it.
Set out a few cold beers & a chilled bottle of Sauvignon Blanc and you’ve got a summer feast!
Seasoning Mix: 2 bay leaves, 2t each dried Basil, Thyme ; ½ t. each Chili Powder, cayenne, coarse black pepper; ¼ t. ground cloves & 1/4t. crushed red pepper
- 2 lbs Andouille sausage, thick crosswise slices, http://www.lowesfoods.com/sausageworks/
- 2c. chicken stock
- 1 red onion, chopped
- 4 stalks celery, chopped
- 1 14 oz. can tomatoes
- ¼c. fresh parsley, chopped
- 3 cloves garlic, chopped
- 2 jalapeno peppers, sliced crosswise with seeds
- 1 sweet pepper
- 1c. long grain rice, cooked
- ½ lb. shrimp, peeled and de-veined, http://maddensseafood.com/t/shell-fish
Bring sausage, stock and seasoning mix to a boil. Add vegys and reduce to a simmer. Cook 30 minutes. (At this point, you can cool down and chill for 2 days or freeze. Thaw and gently reheat 30 minutes or more. Continue with remaining directions). Add rice, cook additional 15 minutes. Add shrimp and cook until pink, 5 minutes. Remove bay leaves. Serve.
** An interesting variation is to serve this deconstructed style. For more details, CONTACT PAM