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Monday, November 5, 2012

Spicy Jambalaya with Andouille, Shrimp and Bacon

 Spicy Jambalaya


I did a little research on this dish, and found my version, is a hybrid between, Creole and Cajun Jambalaya. The use of a roux, and shrimp, is a Cajun influence... The use of tomatoes, is strictly Creole.
The name of the dish, comes from the French word jambalaia, a word used for pilaf of rice, which is, in turn, derived from, Spanish paella.
To make my husband (The chili-head) happy, I use jalapeno, in place of green bell pepper, and add a little hot sauce to the mix, further corrupting this dish. But the end result, is a dish, my family is absolutely crazy about.

Ingredients:
3 strips of bacon-chopped
2Tbl. flour
2Tbl. dry white wine - I use Pinot Grigio
2 ribs of celery- chopped
4 jalapenos- chopped
1 onion-diced
2tsp. minced garlic
29oz. can of petite diced tomatoes
2cups chicken broth
1Tbl. tomato paste
1Tbl. sriracha  or any hot sauce
1/2tsp. oregano
1/2tsp. thyme
1 bay leaf
1lb. Andouille sausage-sliced
1lb. raw peeled shrimp-whole or chopped
3-4cups cooked rice

Fry the bacon, in a 4-quart pot, until crisp.
Stir the flour into the bacon drippings, and cook until the roux, becomes golden brown.
De-glaze the pan with a little white wine. Cook about 1-minute, scraping the pan.
Add the celery, jalapeno, onion, and garlic, to the roux, and cook a few minutes, until the onion softens, a bit.
Add all other ingredients, except the rice, to the pot, and cook on high heat, until it reduces to a semi-thick sauce. About 30-minutes. I don't usually cook shrimp, this long, but it lends a great flavor, to the broth.
Turn the burner off, and add the rice. Serve. I think this is even better, the next day.

Cook the roux, to a deep golden brown, then saute the vegetables in it.
Add everything, except the rice, and cook until it becomes a semi-thick sauce. Add the rice and serve.




2 comments:

  1. Hi there. The current Food on Friday is all about sausages! So it would be great if you linked this in. This is the link . Have a good week.

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  2. thanks for linking in, Deb. Cheers

    ReplyDelete