Made this jambalaya largely following this recipe:
Chef John’s Sausage & Shrimp Jambalaya
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Prep
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Cook
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Ready In
Ingredients
- 2 tablespoons butter
- 8 ounces andouille sausage, cut into 1/4-inch slices
- 2 tablespoons ground paprika
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 cup diced tomatoes
- 1 large green bell pepper, diced
- 2 stalks celery, sliced 1/4 inch thick
- 4 green onions, thinly sliced
- 1 teaspoon salt
- 1 bay leaf
- 1 cup uncooked brown rice
- 3 cups chicken stock
- 1 pound large shrimp, peeled and deveined
- salt and ground black pepper to taste
Directions
- Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
- Stir in paprika, cumin and cayenne; cook for 1 minute.
- Stir tomatoes, onions, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
- Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
- Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.
http://allrecipes.com/recipe/220126/chef-johns-sausage-shrimp-jambalaya/print/?recipeType=Recipe&servings=4
I liked it, the recipe really helped me with the liquid to rice ratio. I didn’t have cayenne or green onions, so it lacked a little bit of kick. I used Tony Cachere’s instead of salt, and to me it still lacked punch. Only until after I added tabasco sauce, did I feel like it was Jambalaya. I didn’t like the shrimp in it all that much — mind you, I added shrimp that was previously frozen and bicarbonated. Maybe next time it’ll be worth it to peel and devein your own shrimp.
It was a very basic recipe, and I got to see how the interaction of sausage/meat, vegetables and rice were without too much distraction from other spices. A good learning experience, but I need to learn how to add more body and kick to this dish.
