Sunday, September 12, 2010

shrimp and sausage jambalaya

shrimp and sausage jambalaya



Oh dear. Oh my. This is very, very good.


I've been wanting to try my hand at jambalaya for a while now. When I saw Amelia Durand make her northern Louisiana family's recipe on Barefoot Contessa, I knew the time had come.

I followed her recipe pretty closely, except for only using 2 cans of chicken broth. The next time I make it, I'll probably leave out the ham - it didn't add enough to the flavor of the dish to be worth what it added in fat.

It also gave me a chance to teach you a few of my favorite kitchen tricks, like chopping veggies while the protein browns, easily and efficiently chopping peppers, onions, jalapenos and scallions, using the most brilliant pantry item ever - tomato paste in a tube, and my favorite trick: stacking my chopped herbs next to the measuring cup so I won't have to wash it. Laziness begets cleverness! Or something like that. Enjoy!

sliced sausage

bell pepper

bell pepper de-ribbing

bell pepper slice

bell pepper chop

browned sausage

cubed ham

onion beheading

onion slice

onion chop

celery chop

browned ham n sausage

buttter

trinity

garlic smoosh

garlic chop

jalapeno halved

core jalapeno

jalapeno cored

jalapeno julienne

jalapeno chop

translucent onion

tomato paste

tomato paste squirt

add tomatoes n herbs

swansons

scallion beheading

scallion chop

scallion gradient

parsley measure above

parsley measure

rice

browned ham n sausage

tabasco only

add shrimp

shrimp and sausage jambalaya

Amelia Durand's fabulous Shrimp and Sausage Jambalaya recipe can be found here.

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