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Jambalaya is a meal I learned to cook from my step-dad who happened to be a Cajun chef. Cajun food is an amazing combination of flavors and textures that is always a crowd pleaser. I also love the idea of a one pot meal. It makes it easier for clean up after the meal. I also love to source locally made sausage and of course fresh seafood from your area. Where I live shrimp is king and we use it in a lot of different recipes. The beautiful Gulf of Mexico provides most of the shrimp for the whole of the United States. In my book it is absolutely the best there is.
Chef Danie's Shrimp and Sausage Jambalaya
3T extra virgin olive oil
1 med onion (chopped)
2 cloves garlic (chopped)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 c chopped celery
2 c. jasmine rice
1 large can tomato sauce
1 can stewed tomatoes
1 t crushed red pepper or Cajun seasoning
salt and pepper to taste
4 c Swanson chicken broth
1 lb shrimp (size 21-25 - peeled and deveined but with the tails on)
1 lb local sausage sliced
1 pkg green onions
In a cast iron pot, add 1 T extra virgin olive oil and sausage over medium heat. Lightly brown the sausage on both sides and remove from the pan. Once you remove the sausage from the pan add onion, bell peppers, celery and garlic and cook down on a medium heat for 3 min. Stir occasionally.
Add sausage back to the pan and add rice,tomato sauce, stewed tomatoes, seasoning and chicken broth.Add 2 T granulated garlic, and 2 T onion powder .Stir and allow to cook on med heat til rice is cooked (approx 20 min.). Make sure to stir frequently and scrape the bottom of the pot to prevent sticking. Add shrimp directly to the pot and cook approx 5 more min, Serve topped with sliced green onions and Chef Danie's okra and stewed tomatoes (recipe below)
Chef Danie's okra and stewed tomatoes
2T extra virgin olive oil
2 cloves garlic (chopped)
1 bag frozen chopped okra or 2 c fresh cut okra
1 can stewed tomatoes
salt and pepper to taste
1 t onion powder
1 t garlic powder
2 t butter
In a medium pan add olive oil ,garlic, okra, stewed tomatoes, garlic and onion powder and salt and pepper. Cook for 5 min. Add butter and cook until butter melts. Serve on top of jambalaya.
