Caribbean Jambalaya

Posted by francis keyser Tuesday, July 14, 2009
Taste Level: VGR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

I was going to make a sauce with Linguica and Mango to go over pasta but as soon as I smelled the ingredients cooking together I knew this would be the perfect Jambalaya! This meal is a little spicy but not in a bad way. The heat comes slow and lingers but does not shock your taste buds into submission. I do warn you though that you are not accustomed to a little heat in your food you may want to try using a Jalapeno instead of the Habanero but you will loose the sweet flavor the Habanero adds to this dish. Also make sure to dice Habanero with gloves or other protective coverings. I have had quite a few uncomfortable burns from handling Habaneros without gloves.

Ingredients:
1/2 lb Linguica (sliced)
1/2 lb large shrimp (chopped)
1/2 cup sweet onion (chopped)
1 green bell pepper (chopped, 1 cup)
1 Habanero pepper (diced)
1 tsp celery (diced)
1 ripe mango (chopped)
1 Roma tomato (diced)
2 tbsp tomato sauce
1 1/2 tbsp fresh parsley
1/2 tbsp fresh basil
1/2 tsp Parmesan
1/2 tsp Romano
3 tbsp olive oil
crack pepper (to taste)
1/4 tsp essence
1 cup rice cooked in:
2 cups chicken stock mixed with 1 cup water
1 tsp garlic powder

In a medium skillet heat olive oil over medium heat. Once heated add mango, Habanero, onion, bell pepper, celery, parsley, basil, tomato, Parmesan, Romano, tomato sauce and Linguica and cook for 7-10 minutes stirring frequently.

In a small sauce pan heat water and chicken stock to rolling boil. Once boiling add garlic powder and rice and cook according to instructions on rice package until done.

Mix shrimp with essence in a medium bowl till coated well.

Mix shrimp and rice into skillet and cook until shrimp turn bright orange and pink (5-7 minutes.) Serve hot with bread (the bread will help if it is a little spicy for you.)

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