August 13, 2009

Mmmm Shrimp Jambalaya

Now as you read the first part of the title make sure you picture Homer Simpson when he says, "Mmmm . . ."

PE and I are sans children this evening so we decided to make this Shrimp Jambalaya that we knew those stinks wouldn't enjoy. Bob would look at it then possibly smell it and say, "Ew, I don't like that." Granted he doesn't know but if he did decide to eat some sausage or chicken he would most likely spit it out because it "made his lips hurt" because it was spicy. Then Moo would turn her nose up at it because it has shrimp and it is spicy. Bug might have eaten it but he isn't here this week anyway so that is a moot point.

I must preface my opinion of the jambalaya with this - I have never had authentic jambalaya and PE doesn't remember what it tasted like because his Louisiana trip was so long ago. That said, this was AMAZING!! The list of ingredients is lengthy but it all came together pretty quickly.

Shrimp Jambalaya

from Lion House International Recipes
Print Recipe

2 Tbsp butter
1/2 cup sliced celery
1/2 cup chopped green or red pepper
1/2 cup chopped onion
1/2 tsp finely chopped garlic
1/2 cup uncooked long-grain rice
1 cup water
1 cup cooked chicken, cubed
1 can (16 oz) tomatoes with liquid
1/2 pound smoked sausage, cut into 1/4 inch slices
1 1/2 tsp chicken bouillon granules
1/2 tsp paprika
1/8 tsp thyme
1/8 tsp cayenne pepper
1/8 tsp black pepper
1 small bay leaf
1/2 pound fresh or frozen raw Shrimp, shelled, deveined and rinsed
hot pepper sauce

Melt butter or margarine in a 3 quart saucepan; add celery bell pepper, onion, and garlic. Cook, stirring occasionally, over medium heat, until vegetables are tender (4-6 minutes). Stir in rice, chicken, water, tomatoes with liquid, sausage, bouillon granules, paprika, thyme, cayenne pepper, black pepper, and bay leaf. Over high heat, cook until mixture comes to a full boil. Reduce heat to low, cover, and continue cooking, stirring occasionally, until rice is tender (20 -25 minutes). Add shrimp; continue cooking until shrimp is pink (4-5 minutes). Remove bay leaf. Serve with hot pepper sauce. Serves 6.

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Mmm, mmm, good. Mmm, mmm, good. Shrimp jambalaya is mmm, mmm, good. (Sing to the Campbell's chicken soup song.

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