Jambalaya with rice and shrimp

Votes: 1

This Cajun-inspired dish is perfect if you want to impress guests but don't want to spend a fortune. Let the shrimp flavor shine by boiling the shells for a richer, more satisfying dish.

Time: 2 hours 40 minutes
Complexity: easily
Servings: 4 - 6

Thick soup with rice and shrimp broth.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g shrimp with shells
1 teaspoon black peppercorns
1 onion, leave 1 half whole, chop the other half
3 stalks of celery, 1 cut into large pieces and 2 chopped
5 cloves garlic, 3 crushed and 2 chopped
4 bay leaves
2 tablespoons of vegetable oil
2 tablespoons of wheat flour
1 green bell pepper, chopped
1 bunch green onions, chopped, white and green parts separated
160 gr. andouette sausages, cut
1 tbsp tomato paste
1 cup long grain rice
450 g chopped tomatoes
1 teaspoon dried thyme
A large pinch of cayenne pepper
1/2 cup parsley leaves, coarsely chopped
Louisiana hot sauce for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: long-grain rice, tomatoes, andouille sausage, shrimps, sweet pepper, celery, black pepper, bay leaf, ground cayenne pepper, thyme, parsley

Cooking the dish according to the recipe:

Make shrimp brothPeel the shrimp and place the shells in a medium saucepan. Refrigerate until ready to use.

Add the peppercorns, half an onion, large pieces of celery, 3 crushed garlic cloves, and 2 bay leaves to the pan, along with 5 cups of water. Bring to a boil, then reduce the heat and simmer until the water has reduced by about a third, 20 to 30 minutes. Let the broth cool completely, then strain. You should have about 3 cups. If you have less than 3 cups, add more water as needed.
Make jambalayaHeat the oil in a large skillet over medium heat. Add the flour and stir constantly until the mixture is toasted, about 2 minutes. Add the bell pepper, white parts of the green onion, sausage, tomato paste, chopped onion, celery, and garlic, the remaining 2 bay leaves, and 1 teaspoon of salt.

Cook, stirring frequently, until the vegetables are tender, about 5 minutes (add a little shrimp broth or water if the mixture sticks). Add the rice and stir.

Add the remaining broth, crushed tomatoes, thyme, cayenne pepper, half the green onions, and 1 teaspoon salt. Stir and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Add the shrimp, cover, and continue cooking until the rice is tender and the shrimp are cooked through, about 5-7 minutes. Remove the bay leaf.

Sprinkle the jambalaya with parsley and green onions. Serve with hot sauce.

Categories:

recipe / Soups / Thick soups and stews / / Food Network - recipes / American cuisine / Cajun cuisine

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