Jambalaya

Recipe Ingredients

4 lbs	1816g / 64oz	Cleaned medium-size shrimp
5 1/2 teaspoons	27ml	Cayenne pepper
5 1/2 teaspoons	27ml	Salt
3/4 teaspoon	3.8ml	Freshly-ground black pepper
5 1/2 teaspoons	27ml	Vegetable oil
9		Andouille sausages - (abt 4 lbs) - halved lengthwise,
		Then sliced diagonally bite-size pieces
3		Onions - diced (large)
3		Red bell peppers - diced
3		Green bell peppers - diced
8		Garlic cloves - minced
1		Bay leaf
1		Chopped tomatoes - (28 oz)
9 cups	2133ml	Chicken stock
3 cups	480g / 16oz	White rice

Recipe Instructions

Toss the shrimp with the cayenne, salt and black pepper; set aside in the refrigerator.

Heat the oil in a large stockpot. Add the sausage and brown over medium-high heat, turning as necessary. Remove the sausage with a slotted spoon and drain on paper towels.

Reduce heat to medium-low. Add the onions and saute for 5 minutes. Add the bell peppers, garlic and bay leaf and saute for 5 minutes longer.

Add the tomatoes and browned sausage; bring to a simmer. Reduce heat to low, cover and simmer for 20 minutes.

Add 3 cups of the stock and bring to a simmer, scraping the bottom of the pot. Reduce heat to low, cover, and simmer 15 minutes. Repeat with another 3 cups of stock and simmer another 15 minutes. After adding the last 3 cups of stock, simmer uncovered for 15 minutes.

Add the rice and bring to a boil. Cover, reduce heat to low, and cook until the rice is just tender, about 20 minutes. Add the shrimp and remove from the heat. Cover and let sit for 10 minutes. Stir thoroughly. If the shrimp are not completely cooked, put the pot back on the heat and simmer a minute or two, stirring constantly, until the shrimp just turn pink.

This recipe yields 12 servings.

Note: Jambalaya freezes well. After thawing and reheating, garnish with minced parsley.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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