Saturday, February 21, 2015

Jambalaya with a twist!

In honor of Mardi Gras this week, I wanted to make sure to put some Cajun flair into a dinner this week. Jambalaya is a classic New Orleans dish, and since it includes some of my favorite ingredients; beans, rice, sausage, shrimp and great spices, I thought I'd give it a go!

I don't really have a lot of experience with Cajun food, so this was really a reach for me.  I also dislike green bell peppers so instead of the classic mirepoix of celery, onion and bell pepper, I replaced the bell pepper with a poblano pepper instead.  This added a fantastic additional zing to an already spicy and flavorful dish.

Jambalaya



Ingredients:
  • 1 onion diced
  • 1 stalk celery, diced
  • 1 poblano pepper, diced
  • 1 lb polish sausage (you could also use andouille), sliced
  • 3/4 lb shrimp, peeled and deveined
  • 1 package red beans and rice with cajun seasoning
  • 2 C water
  • 1-2 tsp hot sauce like Tabasco or Franks (to taste)
  • 1 tsp cayenne pepper (also to taste)
Method:
  1. Brown sausage in pot until warmed through
  2. Add in onion, celery and poblano and saute until soft
  3. Stir in rice 
  4. Add water and cook for 7-10 minutes or until rice is cooked through
  5. In a separate pan, saute shrimp until just pink (like 2-3 minutes per side)
  6. Dice shrimp
  7. Taste rice mixture for seasonings and add in hot sauce and cayenne pepper to taste
  8. Stir in shrimp and cook another 5 minutes
  9. Serve with cornbread
This really couldn't be easier.  Babe was the best sous chef as usual.  This recipe was so delicious, we can't wait to eat it all weekend!

Enjoy!