Aggie's Sausage Jambalaya

Posted by francis keyser Tuesday, August 11, 2009
Taste Level: GR
Cost: $20 and under
Serves: 6-8
Prep Time: 15-20 min.
Cook Time: 50-55 min.
Difficulty: 2

HAPPY BIRTHDAY ME!!! For my birthday I wanted to post a recipe that is special to me. My family on my father's mother's side come straight from the Parishes of Louisiana. A lot of the dishes I create are heavily influenced by growing up eating Cajun and Creole cuisine. Today I made myself some happy birthday Jambalaya. Did you know Jambalaya is actually a New World adaptation of the dish paella. There are a few ways to make it but this version actually borrows heavily from how my Great Grandmother and Great Great Grandmother made the dish, according to my Dad. My father also says they use to boil the sausage first in a pot of water and then cook the rice in the oily water before adding it rice to the Jambalaya. One thing I have learned about food over the years is everyone has a different way of doing it and they will all argue what the right and best way is. Personally I do not care what the "right" way is as long as it tastes great! So happy birthday me and happy taste buds us all!

Ingredients:
1 1/2 lbs Cajun Andouille sausage (sliced into 1/4 inch slices)
1 1/2 lbs Turkey Linguica (sliced into 1/4 inch slices)
1 lb optional shrimp (shelled and tailed, While not needed I like to add shrimp to this recipe)
3 cups sweet white onions (chopped)
1/2 cup chopped celery (diced)
1 cup green bell pepper (chopped)
1 cup green onions (chopped)
6 large garlic cloves (minced)
2 jalapenos (diced)
1/2 tsp fresh crack pepper
1 tsp kosher salt
1 tsp red wine vinegar
2 tsp essence
3/4-1 tsp Cayenne pepper
3 cups uncooked rice
3 cups water
3 cups chicken broth
3 tbsp butter
Fresh Italian Parsley (for garnish)

(If using shrimp mix together in bowl with 1 tsp essence and sit aside.)

In a large pot over medium high heat cook the sausage until browning. Remove the sausage and place to the side. Add sweet onions and garlic to the pot cooking for 5-7 minutes or until onions are turning translucent.

Add water, broth, seasonings, green onions, bell pepper, celery, vinegar, butter and sausage back to pot and bring to boil.

Once boiling add rice and lower heat to simmer and cook for 15 minutes without stirring. Now turn the rice over and mix all ingredients well, cover and let simmer 15-20 additional minutes or until rice is done.

(If using shrimp add the last 5-7 minutes and cook till bright orange and pink.)

Serve hot with a little Italian Parsley garnish and garlic bread. (Before serving I actually drain the extra oil off by leaning the pot and soaking it up with a paper towel (my dad uses a piece of bread) but this is not necessary.)

0 comments

Post a Comment

Search This Blog