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Seafood - Shellfish
Shrimp Jambalaya
Some say Jambalaya should be brown from caramelized onions and sausages in a cast iron skillet, while others like to use tomatoes. Meats vary and can include just about anything you have on hand. Here is a tasty red version with shrimp.
2 TBS vegetable oil
1 1/2 cups chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 pound medium shrimp, peeled and de-veined
4 bay leaves
1 pound boiled ham, 1/2 inch cubes
1 can (14 oz) whole tomatoes, chopped, with juice
1 Tbs. chopped garlic
1 tsp. salt
1/2 tsp. cayenne
1/4 tsp. freshly ground black pepper
1/4 tsp. dried thyme
1 cup long grain rice
1/4 cup chopped green onions
Heat the oil in a large cast iron Dutch oven over medium heat. Add the onions, bell peppers, and celery and saute for 7-8 minutes, or until golden and soft. Add the shrimp and bay leaves and saute until turns pink, about 2 minutes. Add the ham and saute for 2-3 minutes. Add the tomatoes with their juice, the garlic, salt, cayenne, black pepper and thyme. Cook for about 10 minutes, stirring often. Add the rice and stir to mix.
Cover and cook over medium heat for 25-30 minutes, or until the rice is tender and the liquid absorbed.
Remove from heat and let stand, covered, for about 5 minutes. Remove the bay leaves, stir in the green onions and serve. -Louisiana Real and Rustic, Emeril Lagasse and Marcelle Bienvenu
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