Texas Style Cajun Jambalaya
WHETHER YOU ARE AT THE FISHING CAMP, the deer lease or just at home and wanting to make something good without breaking the bank, this is a great dish to cook up. Jambalaya is one of many wonderful Cajun dishes that can be prepared with whatever ingredients are on hand. Just follow the basic steps and raid your refrigerator or freezer for ingredients to prepare a filling and economical supper. Serve with tossed salad, French bread, and wine. Or serve with a cold beer as is traditional in Cajun country.
1 pound of peeled -raw shrimp tails
1 tablespoon of Texas Gourmet Sidewinder Searing Spice (available on our site)
3 tablespoons of butter (margarine will work)
1/3 cup of bacon drippings – or olive oil
1 medium onion, chopped
3 stalks celery, rinsed and chopped
2 medium red or green bell peppers, chopped
2 fresh jalapenos, seeded and chopped
4 large garlic cloves, minced
1/2 pound of crisp, cooked bacon, cut into small pieces
1 pound of Andouille or kielbasa sausage cut into bite size rounds
2 cups uncooked long-grain white rice
2 large tomatoes, peeled and chopped
3 cups beef stock (see “basics”) or canned beef broth
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red (cayenne) pepper, or to taste
Salt and pepper to taste
6 green onions, chopped, including green tops
1/2 cup minced parsley
Heavy cast iron pot, or heavy pot (A Dutch oven is perfect)
Heat bacon drippings or olive oil in a heavy pot or Dutch oven over medium high-heat. When hot, add the shrimp and season liberally with the seasoning blend.
Stir-fry just until shrimp are firm and have turned coral pink, about 3 to 4 minutes. Remove and set aside.
In the same pot or Dutch oven, add the butter and heat pot to medium heat. Add onions, bell pepper, celery, and garlic: cook until vegetables are wilted and transparent, about 8 minutes.
Add bacon and sausage: cook, stirring occasionally, until sausage is lightly browned, about 5-7 minutes.
Remove ingredients from pot and add the rice. Cook, stirring often, until rice is lightly browned. Don’t let the rice stick to bottom of pan.
Add the cooked veggies and meat. Add tomatoes and stir until blended, scraping up any brown bits from bottom of pan.
Add stock or broth and reserved shrimp.
Add seasonings and reduce heat. Cover pan and simmer over low heat until rice is tender and no liquid remains, about 45 to 55 minutes.Stir in green onions and parsley.
Serve hot, makes 6-8 servings.
See more recipies at thetexasgourmet.com
Email Bryan Slaven at firstname.lastname@example.org