Friday Jambalaya
From elgourmand 11 years agoIngredients
- • 2 tbsp butter shopping list
- • 4 oz spicy smoked sausage, cubed shopping list
- • About a pound of fresh crawdads, blanched and peeled shopping list
- • 2 - 6 tbsp paprika, to taste. shopping list
- • 1 tbsp ground cumin shopping list
- • 1/2 tsp cayenne pepper, to taste shopping list
- • fresh ground black pepper to taste shopping list
- • About 1 tsp salt shopping list
- • 1/2 cup diced tomato, a tad on the green side is good. shopping list
- • 1 large green bell pepper, diced shopping list
- • 1 rib celery, sliced 1/4" thick shopping list
- • 1 small zucchini, cubed. shopping list
- • 4 green onions, sliced thin shopping list
- • 1 cup rice. shopping list
- • 3 cups of stock, your choice of kind. shopping list
How to make it
- 1. In a heavy bottomed pot with a lid, melt the butter over medium heat.
- 2. Add the sliced sausage and cook, stirring, for 5 minutes.
- 3. Add the paprika, cumin, cayenne, black pepper, and salt & sauté for 1 minute.
- 4. Add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate.
- 5. Add the green bell pepper, celery, zucchini and most of the green onions (reserve some of the dark green slices of the onions to garnish the top); cook, stirring for 5 minutes.
- 6. Stir in the rice and mix well.
- 7. Add the stock, turn the heat up to high, and bring to a simmer.
- 8. Reduce the heat to low, cover the pot, and cook for about 20 minutes.
- 9. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer.
- 10. When the rice is tender, add the crawdads, stir in, and cook covered for 5 minutes. See Photo
- 11. Taste for seasoning, and adjust if needed.
- 12. Serve the jambalaya in bowls with green onions sprinkled on top.
- I have to admit that I cheat. I start this in my rice cooker pot on the stove but at step 7 I put the pot in the rice cooker and let it do its thing. See Photo
Reviews & Comments 6
-
All Comments
-
Your Comments