Classic Creole Shrimp Jambalaya Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), peeled | |
| 1 medium green pepper, cut in 12 pieces | ||
| Onion | 1 Small, quartered | |
| 4 to 6 precooked pork sausages, partially frozen | ||
| Whole tomatoes | 1 Can (10oz) | |
| Shrimp | 2 Cup (16 tbs), cleaned | |
| Water | 2 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Cayenne pepper | 1 Dash | |
| Rice | 1 Cup (16 tbs), uncooked | |
Directions
GETTING READY
1. Thaw the shrimp if frozen.
2. In a food processor or using a sharp knife, finely chop the garlic.
3. Coarsely chop the peppers.
4. Attach the slicing blade to a food processor if using, and slice the onion and sausages.
MAKING
5. In large heavy saucepan melt the butter over low heat.
6. Add the garlic and pepper and sauté for until softened.
7. Add the sliced onion and sausages to pan and sauté for 5 minutes.
8. Tip in the tomatoes, breaking them into smaller chunks with the stirring spoon.
9. Stir in the shrimp, water, bay leaf and seasonings and bring to a boil.
10. Tip in the rice, stir to mix well.
11. Reduce heat, cover the pan and simmer for about 25 to 30 minutes until the rice is tender.
12. Remove bay leaf and discard.
SERVING
13. Dish out into a casserole.
14. Serve the Jambalaya hot.
1. Thaw the shrimp if frozen.
2. In a food processor or using a sharp knife, finely chop the garlic.
3. Coarsely chop the peppers.
4. Attach the slicing blade to a food processor if using, and slice the onion and sausages.
MAKING
5. In large heavy saucepan melt the butter over low heat.
6. Add the garlic and pepper and sauté for until softened.
7. Add the sliced onion and sausages to pan and sauté for 5 minutes.
8. Tip in the tomatoes, breaking them into smaller chunks with the stirring spoon.
9. Stir in the shrimp, water, bay leaf and seasonings and bring to a boil.
10. Tip in the rice, stir to mix well.
11. Reduce heat, cover the pan and simmer for about 25 to 30 minutes until the rice is tender.
12. Remove bay leaf and discard.
SERVING
13. Dish out into a casserole.
14. Serve the Jambalaya hot.
Chef
