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Shrimp and Sausage Jambalaya. This is a really good recipe. I was looking for something to use up

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Joined: Dec 9, 2005


Posted to Thread #23531 at 8:56 pm on Dec 28, 2012

ham. I made half the recipe but used 3/4 lb 16-20 shrimp cut in half crosswise. I think this will be my go to jambalaya recipe.

* Exported for MasterCook 4 by Living Cookbook *

Shrimp & Sausage Jambalaya

Recipe By : Ina Garten
Serving Size : 0 Preparation Time:
Categories : Ham Main Dish
Rice Sausage
Sausage Shellfish
Shellfish Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbs olive oil
1 lb sausage, such as kielbasa or andouille, sliced
1 lb smoked ham, cubed
1 Tbs 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
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced or
-- 1/2 teaspoon cayenne
2 tsp diced fresh oregano
1 tsp diced fresh thyme
2 Tbs tomato paste
6 cups chicken stock, preferably homemade
3 cups long-grain rice, rinsed
3 bay leaves
2 tsp kosher salt
1 tsp freshly ground black pepper
6 dashes hot sauce (optional) (recommended: Tabasco)
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lemon juice
1 lb medium shrimp, deveined (20 to 24 count)

1. Heat the oil in a large Dutch oven or black iron pot over medium heat,
add the kielbasa and sauté for 8 to 10 minutes, until browned. Remove the
kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to
10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and
set aside. Add the butter, onion, celery and peppers to the same pot and
sauté 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. Stir in the rice, and add the sausage, ham, bay leaves, salt,
pepper and hot sauce. Return to a boil, reduce the heat to low and simmer,
covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the
parsley, 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.

2. Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a
dash of hot sauce, if desired.

Jeanne's Note: Be careful with the salt.

Recipe Author: Amelia Durand via Barefoot Contessa
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