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Jambalaya

Source: Burt Wolf's Menu Cookbook
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour
  Makes 12 servings
RECIPE INGREDIENTS
1 3/4 quarts chicken broth, or four 13 3/4-ounce cans
1 1/2 pounds medium shrimp, peeled, shells reserved
1 tablespoon vegetable oil
1 pound andouille, Cajun, or other spicy sausage
1 cup chopped celery
2 cups chopped green bell peppers
2 cups chopped onions
1 serrano or 2 jalapeno peppers, chopped
4 cloves garlic, minced
1/2 cup diced tomatoes
1/2 cup tomato juice
1/2 cup tomato paste
2 bay leaves
1/2 teaspoon crushed red chili flakes
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 1/2 cups long-grain rice
1 tablespoon chopped fresh basil, or 1 teaspoon dried
Chopped scallions or onions for garnish
DIRECTIONS
In a large stockpot, bring the chicken broth and reserved shrimp shells to a simmer. Let simmer for 10 minutes. Then strain and set the broth aside until ready to use in step three.


In a second large stockpot, heat the vegetable oil, then slice the sausage into 1/4-inch rounds, and cook it until lightly browned. Add the celery, bell peppers, and onions. Cook for about 10 minutes. Add the chilies and garlic and sauté for 5 minutes more. Stir in the diced tomatoes, tomato juice, tomato paste, and bay leaves.


Add the strained shellfish-flavored chicken broth and the crushed red chili flakes. Season the mixture with a little salt and pepper. Add the long-grain rice, cover the pot, and simmer for 15 to 18 minutes.


Finally, stir in the basil and add the shrimp. Cook for 5 minutes longer with the cover off. Be sure that the rice is almost cooked before you add the shrimp, so the shrimp won't overcook.


Serve in bowls and garnish with scallions or onions.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 12 servings
Calories: 327
Fat. Total: 14g
Fiber: 2g
Carbohydrates, Total: 25g
Sodium: 474mg
% Cal. from Fat: 39%
Cholesterol: 115mg
Protein: 23g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Laura, FL Reviewed: 02/22/2012
Perfect tasting recipe
I've eaten a lot of Jambalaya in my day. I live on the Gulf Coast. This recipe beat them all. It's now in my favorite recipes file.
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