Hi Guys, Kellie here! Anne asked me to guest post on the blog for her today. After countless hours of food research, I decided on something by one of my culinary idols- Barefoot Contessa. See the similarities?
Let me just start by saying Ina Garten is living the dream. Her lifestyle is something us Seattle 20-somethings can only wish for. When I think about the Barefoot Contessa though, jambalaya never really comes to mind. I think that is what makes this recipe so great. The ingredient list is extensive, but none of it requires the grocery budget of a Hamptons socialite. How bad can that be?!
This is a Sunday night dinner staple in our house. The preparation requires some time, but I promise it is worth it. It also makes enough to feed a small army, so feel free to half it or find a few friends with a similar Cajun-style craving.
Shrimp and Sausage Jambalaya
Adapted from Ina Garten
1 tablespoon olive oil
1 pound sausage, I used andouille, sliced
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 (or 14 oz can of diced tomatoes) 3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock
3 cups long-grain rice, rinsed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce, optional (recommended: Tabasco) 1/2 cup chopped scallions, divided
1/4 cup freshly squeezed lemon juice
1 pound medium shrimp, peeled and deveined
Heat the oil in a large pot over medium heat, add the sausage and saute for 8 to 10 minutes, until browned. Once browned, remove the sausage and place on a paper towel, and set aside.
Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent.
Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.
Add the stock and bring to a rolling boil.
Once boiling, stir in the rice, and add the sausage, salt, pepper and hot sauce.
Return to a boil, reduce the heat to low and simmer, covered, for about 20
Add half of the scallions,the lemon juice and the shrimp, and stir well. Cover
the pot, remove it from the heat and allow the jambalaya steam, for 15
minutes, before serving.
If the jambalaya becomes too thick, add more stock and cover until desired
consistency is reached.
Garnish with the remaining scallions and and a dash of hot sauce (I prefer Siracha).