The Culinary Couple is one of my "blog" staple reads. I love the way they write, their pictures are amazing, and they give great step by step directions! Tonight I made their Shrimp and Sausage Jambalaya and we all thought it was incredible! This is the perfect recipe for a crowd! It fed four hungry people who all had seconds and I probably had enough leftover for 4 or 5 more. I hope you have had an incredible weekend! :-)
1 tablespoon olive oil
1 lb sausage (kielbasa or andouille), sliced (I used deer sausage)
1 lb smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced (or 1/2 teaspoon cayenne)
2 teaspoons oregano
1 teaspoon thyme
2 tablespoons tomato paste
6 cups chicken stock
3 cups long-grain rice, rinsed (not cooked, raw)
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lemon juice
1 lb medium shrimp, deveined (20 to 24 count) (raw)
Heat oil in a large Dutch oven or stock pot over medium heat. Add kielbasa and saute for 8 to 10 minutes, until browned. Remove kielbasa to a bowl, and set aside. Add ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside.
Add butter, onion, celery, and peppers to the same pot and saute for 8 to 10 minutes, until onion is translucent.
Add tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste, and cook until all of the vegetables and herbs are blended well.
Add stock and bring to a rolling boil. Stir in the rice, and add the kielbasa, ham, bay leaves, salt, pepper, and hot sauce. Return to a boil, reduce heat to low and simmer, covered, for 20 minutes.
Add 1/4 cup of scallions, 1/4 cup of parsley, lemon juice, and shrimp. Stir well. Cover the pot, remove from heat, and allow jambalaya to steam for about 15 minutes before serving.
Garnish with remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.
The Culinary Couple (adapted from Ina Garten)