Chesapeake Bay Jambalaya Recipe
Chesapeake Bay Jambalaya is a filling shrimp dish with a unique flavor! I make it often for my parties because it is a personal favorite. Try this Chesapeake Bay Jambalaya!
Summary
Main IngredientSeafood
Ingredients
3 tablespoons vegetable oil
1/4 teaspoon sage
1/2 cup celery, diced
2 teaspoons cornstarch
1/2 cup leek, diced
1/4 cup white wine
3/4 cup onion, coarsely chopped
Salt and pepper
1/2 cup green pepper, coarsely chopped
1 pound shrimp, cooked, shelled, and deveined
2 cups fish stock or 1 bottle clam juice and 1 cup water
2 tablespoons gumbo file powder
1 pint oysters, drained okra
1 clove garlic, minced
1 cup tomato puree
Steamed rice
1 cup plum tomatoes, drained and chopped
Directions
Heat the oil in a saucepan.
Add the celery, leek, onion, and green pepper and saute over medium heat until the vegetables are tender.
Do not brown.
Add the Fish Stock and simmer, covered, for 20 minutes.
Remove the vegetables.
Reserve.
Add the garlic, tomato puree, tomatoes, and sage to the stock.
Simmer, covered, for 45 minutes.
Combine the cornstarch and wine.
Add to the sauce.
Bring to a boil.
Add the reserved vegetables.
Season to taste with salt and pepper.
Remove from the heat.
Cool completely.
Let stand for several hours, covered, to bring out the flavor.
Just before serving, add the shrimp and gumbo file powder and reheat the jambalaya.
Add the oysters.
Cook just until the edges curl.
Garnish with cooked okra.
Serve over steamed rice.
Add the celery, leek, onion, and green pepper and saute over medium heat until the vegetables are tender.
Do not brown.
Add the Fish Stock and simmer, covered, for 20 minutes.
Remove the vegetables.
Reserve.
Add the garlic, tomato puree, tomatoes, and sage to the stock.
Simmer, covered, for 45 minutes.
Combine the cornstarch and wine.
Add to the sauce.
Bring to a boil.
Add the reserved vegetables.
Season to taste with salt and pepper.
Remove from the heat.
Cool completely.
Let stand for several hours, covered, to bring out the flavor.
Just before serving, add the shrimp and gumbo file powder and reheat the jambalaya.
Add the oysters.
Cook just until the edges curl.
Garnish with cooked okra.
Serve over steamed rice.
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