I've never made it to Mardi Gras in New Orleans but my family has always gotten together for the traditional celebration before the start of Lent.Of course, with last names like Ferrone and Bortolotti, we usually have this celebration at an Italian pizza place - I'm pretty sure I have family members who've never had a gumbo or an etoufee.
I won't be able to make the feast this year but I will be cooking at home. A nice, hot and filling jambalya - perfect for a cold winter night. See the comments for the recipe.
Laissez les Bon Temps Roulez!
1 comment:
Jambalaya
4 servings
Ingredients
2 TBS olive oil
1 medium onion, chopped
2 green / spring onions, chopped
1 large stalk celery, chopped
1 large bell pepper, chopped
8 large raw shrimp, peeled
½ smoked sausage link (1/2 lb)
¼ cup tomato paste
1 cup rice
2 cloves garlic, minced
¼ cup parsley, minced
1 ½ cups water
Creole seasoning to taste*
Italian herb seasoning to taste*
In the Oven
1. Heat olive oil in a large heavy pot over med high heat. Sauté onions, garlic, celery and bell peppers until soft.
2. Add shrimp and sauté, stirring until shrimp is slightly pink but not fully cooked. Remove shrimp and set aside.
3. Add sausage and sauté for 2 - 3 minutes. Add rice and cook until lightly browned. Add tomato paste, seasonings, bay leaf and 1/2 of the water. Mix well.
4. Add remaining water and bring to a boil. Cover and place in the oven @ 300 degrees for 1 hr and 15 minutes. 30 minutes before complete, add back shrimp and parsley and stir into mixture. Finish in oven uncovered.
5. Remove from oven, remove bay leaves, stir in green onions & serve.
Stove Top
Follow above up thru step 3.
4. Add remaining water and bring to a boil. Cover and cook over medium heat for 30 to 35 minutes, without stirring or until the rice is tender and the liquid has been absorbed. Add back shrimp and mix to combine.
5. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves, stir in the green onions and serve.
*If you don’t have Creole seasoning on hand, try the following
Makes 5 TBS
1 ½ tsp onion powder
1 ½ tsp dried oregano
1 ½ tsp dried basil
¾ tsp dried thyme
¾ tsp black pepper
¾ tsp white pepper
¾ tsp cayenne pepper
1 TBS and ¾ tsp paprika
2 ¼ tsp salt
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