JAMBALAYA RECIPE
WITH BAYOU BLEND SEASONING
INGREDIENTS:
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2 tbsp olive oil
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11/2 pounds andouille sausage sliced diagonally 1/2 inch thick
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2 tbsp unsalted butter
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11/2 cups of yellow onion
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2 red bell peppers seeded and large-diced
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2 cups celery (3 stalks)
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1 (28 oz) can whole peeled tomatoes (San Marzano)
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2 jalapeno peppers seeded
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3 cloves garlic, 2 tbsp tomato paste
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1 cup dry white wine such as Pinot Grigio
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5 cups of chicken stock
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3 cups extra- long grain white rice
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1 pound (16-20) shrimp tails on, peeled, and deveined
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1/2 cup flat leaf parsley
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1/2 cup sliced scallions, white and green parts,
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1/4 cup freshly squeezed lemon
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Brown rice
RECIPE:
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Season the shrimp with a sprinkle of the Bayou Blend Seasoning
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Melt the oil in a large Dutch oven
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Add the sausage and cook over medium heat for 8-10 minutes, turning the pieces until browned
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Remove the sausage to a bowl with a slotted spoon.
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Add the butter to the oil in the pot, then add the onions, bell peppers, celery, 1 tbsp salt and a little pepper and cook over medium heat for 10 minutes, until the onions are translucent.
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Add the tomatoes, jalapeño peppers, garlic, tomato paste, 4 heavy pinches of Bayou Blend Seasoning, and cook for another 2 minutes.
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Add the white wine and scrape up the browned bits in the pot.
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Add the stock, rice, sausage, (you could also add cooked chicken here) and bring to a boil while stirring the pot so the rice does not stick.
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Next, cover the pot, reduce the heat to low, and simmer for 20 minutes.
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Stir in the shrimp and simmer covered for 5 more minutes.
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Off the heat, stir in the parsley, scallions, and lemon juice.
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Cover and allow to sit for 10 to 15 minutes, until the rice is tender and shrimp are fully cooked.
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Serves 8-10. May as well drink the left over Pinot Grigio or a Riesling, Sauvignon Blanc, or a Chardonnay!