Friday, June 28, 2013

Classic Jambalaya with a Twist

Jambalaya is a classic on its own.  What could make it better?  What else but Sciabaca's Garlic Extra Virgin Olive Oil!  This is such an amazing oil, I am flabbergasted.  The depth of flavor and versatility is just amazing.  I wanted to add other flavors to see if it would compete, and did it!

Classic Jambalaya with a Twist
by Traci
adapted from an Emeril recipe in Everyday's a Party
1 link Andouille sausage
1/4 cup chopped onion
1/4 cup chopped celery
2 Tablespoons chopped garlic
1/2 cup chopped tomatoes
3 cups chicken or veggie stock
1 teaspoon Slap Ya Mama Original Blend Cajun Seasoning
3/4 cup rice (I like Zatarain's parboiled.)
12 medium shrimp, deveined
Salt and pepper, to taste

In a large saucepan, cook sausage in the olive oil, drain.  Into the pan goes the onion and celery.  Cook until transparent.  Add garlic, tomatoes, stock and the Slap Ya Mama seasoning.  Cook to a simmer.  Add rice.  Reduce heat add sausage into the mix.  Cover and cook until rice absorbs liquid.  Add shrimp at the end so they don't overcook.  They will steam very well when covered.

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