Creates about 8 servings
Tip 1: Don’t do it on a weeknight.
Tip 2: Half the recipe if you are just cooking for yourself.
Tip 3: Only speak in a Cajun accent while you cook this classic NOLA fav.
1 quart chicken stock
2 cups washed basmati rice
1 lb andouille, chorizo or kielbasa sausage
1 lb shrimp, deveined
4-6 dashes Tabasco sauce
2 bay leaves (fresh or dried)
2 teaspoons ground cumin
2 teaspoons sweet Hungarian paprika
1 teaspoon cayenne pepper
1 teaspoon dried oregano (or 1 tbsp chopped fresh)
1 teaspoon of turmeric or pinch of saffron (both optional)
Holy Trinity Base
1 onion, diced
2 sticks celery, diced
1 poblano or green bell pepper, diced
1 red bell pepper, diced
4-5 garlic clove, minced
1 jalapeño, seeded and minced
2 tablespoons tomato paste
1 lemon, juiced
3 scallions, sliced
1 handful parsley, chopped
1.5 tbsp salt
1 tbsp black pepper
Prep the sausage and shrimp. Give sausage an hour or so in freezer to harden (if it’s loose). slice 1 cm thin. De-vain shrimp. Reserve shrimp.
Brown sausage in a dutch oven or med-large pot. Remove browned sausage and reserve for later.
Prep Holy Trinity. I like to use my food processor to first mince the garlic and jalapeño, then remove. Add onion and celery together, pulse until evenly diced. I use a knife to chop peppers into small cubes for better presentation, but you can pulse them in the processor if you like.
Add 2 tablespoons of butter to pan, and add the onion, celery, bell peppers, garlic and jalapeño. Season with salt and pepper. Sweat vegetables: lower heat to low, partially covered, stir every few minutes. 10 minutes total.
Add spices and flavorings: Add tomato paste and spices, herbs and cook for another 5 minutes or so on low to medium low heat stirring.
Add chicken stock, rice and reserved sausage, bring to boil, reduce to simmer.
Cover and cook for 20 to 30 minutes on low heat.
While the rice cooks:
De-vain/peel shrimp to your liking (I prefer to have fully de-vained shrimp, with the outer shell still on. I buy them this way)
Juice one lemon
Chop the parsley and thinly slice the scallions
Once the rice is cooked, remove from heat then add shrimp, lemon and parsley, mix loosely, and cover for another 10 minutes. Allow the Jambalaya to steam and settle, just enough for the shrimp to cook through.
Top with scallions and serve.