18 February, 2012

Gulf Coast Jambalaya

  • Becca's Biloxi Jambalaya

You'll need an 8-quart stockpot for making this batch of jambalaya. With a larger pot, you can easily double or triple this recipe.

Becca's Biloxi Jambalaya
Makes 12 servings
2 cups Andouille and smoked sausages, sliced 1/4-inch thick
1 (8-oz) box Tony Chachere's® Creole Jambalaya Dinner Mix
2-1/4 cups water
1 cup Uncle Ben's Original Converted® Long Grain Rice
2-1/4 cups homemade chicken broth
2 cups mix of yellow, green (incluuding tops) and red onions, chopped
2 cups mix of green, red and yellow bell peppers, chopped
1 cup celery, chopped
1 heaping Tbsp garlic, minced
2 fresh bay leaves or more, if dried
1/3 (32-oz) can whole cooked tomatoes, reserving the juice
1/3 (14-oz) can diced tomatoes, reserving the juice
1/3 (8-oz) can tomato sauce
1 pinch of sugar
1 tsp dried thyme
Several sprinkles Tabasco Sauce, more or less to taste
1 tsp oregano
1/2 tsp cayenne pepper
Tony Chachere's® Creole Seasoning, to taste
1.5- to 2-LBS fresh Shrimp, in shell, but cut for easy shell removal
Juice of  1/2 lemon for each LB of shrimp used

Notes:  Get your fresh shrimp butterfly-cut to make it easy to de-shell. It pays to get as much of the prep work done ahead of time, especially if you are making a large batch.

Prepare the shrimp: After chopping up all the vegetables, de-shell the shrimp and place in a bowl of cold water. Be careful to remove all of the shell; this will be time-intensive. Then, strain the shrimp and discard the water. Cover the shrimp and refrigerate until added in the last step of making this dish.

Prepare the sausage: In a large skillet, and in batches, fry the sausage slices on Medium heat until cooked through, about 15 minutes for each batch. As you finish each batch, pour out the sausage and whatever fat has been released into the large stockpot you're using to make this dish.

Start the rice: Add Tony Chachere's® Creole Jambalaya Dinner Mix, and 2-1/4 cups of water for every box used. Add Uncle Ben's Original Converted® Long Grain Rice and 2 1/4 cups of chicken broth for every cup of rice used.

Add onions, bell peppers and celery. Slowly bring mixture to a simmer, stirring occasionally, on Medium heat. Take your time. It's important to cook slowly and to stir to prevent burning.

Cook the rice mixture: Add bay leaves, garlic, whole tomatoes (break and reserve juice), diced tomatoes and tomato sauce. Stir in the thyme, Tabasco Sauce, oregano and cayenne pepper. Continue cooking slowly on Medium heat for one hour more, stirring frequently. As needed, add tomato juice and stock to keep the mixture from burning and sticking to the bottom of the pot. If the mixture begins to boil, lower the heat and check liquids.

While the jambalaya is cooking, taste frequently and adjust seasonings. Add Tabasco or Tony Chachere's Creole seasoning to taste to bring up the heat.

Just before serving: Once the rice has absorbed the maximum amount of liquids, slowly fold in the shrimp. Add lemon juice and cover; cook for 2 minutes more. Remove from heat and serve promptly.

Adapts Simply Recipes.

Last Updated February 19, 2013
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