Loretta Paganini: Jambalaya 12/3/13

Shrimp & Andouille Sausage Jambalaya

Serves 8

2 cups cooked rice

1 lb. Andouille sausage, sliced

1/2 lb. large shrimp, de-veined

3 Tbsp. all-purpose flour

2 cups chicken stock

2 cloves garlic, minced

1 lb. ripe Roma tomato concasse

2 green peppers, chopped

1 stalk celery, chopped

2 onions, chopped

1 Tbsp. fresh Italian parsley, chopped

1/4 cup dry white wine

1/2 tsp. freshly ground pepper

1/4 cup vegetable oil

1 tsp. salt

1 tsp. Creole seasoning

Heat oil in large skillet. Add onions, celery, peppers, garlic, sausage and Creole seasoning. Cook for 15 minutes.

Deglaze pan with wine and cook for a few more minutes. Add tomatoes and cook for 10 more minutes.

Stir flour in and brown to create a roux slowly while whisking add stock and heat. Add shrimp and half of the parsley.

Season with salt and pepper. Toss with rice and cook a few minutes. Serve with a sprinkle of parsley.


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