Jambalaya
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams Andouille sausage, sliced, (1 lb)
- 1 cup onion, diced
- 1 cup green bell pepper, diced
- 2 cloves garlic, minced
- 2 cups dry white rice
- 2 cups chicken broth, Shortcut
- 1 bottle pale ale, (12 oz / 330 ml)
- 1 can diced tomatoes, with green bell pepper and onion, Del Monte brand, (14 oz / 411 g)
- 1 teaspoon Cajun seasoning, Shortcut
- 500 grams medium shrimp, peeled, deveined, cooked, (1 lb), Shortcut
- fresh parsley, chopped, for garnish
Instructions
- Brown the sausage in a large pot or Dutch oven on medium high heat. Drain fat.
- Add the diced onion, bell pepper, and garlic. Cook 2-3 minutes or until the onion and bell pepper are tender.
- Stir in the rice, broth, and beer. Bring to a boil then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
- Stir in the canned tomatoes and Cajun seasoning, cook for 5 minutes.
- Stir in the shrimp, cook 2-3 minutes to heat the shrimp through.
- Ladle into bowls, garnish with some chopped parsley as desired, enjoy.
Notes
The Cajun sausage may be available in high end Western markets in the larger cities, so I will say this is high cost per serving. I am going to research making Andouille sausage and will add that shortcut after I have made it.
Shortcuts: Chicken Broth (Pressure Cooker), Cajun Seasoning, Sautéed Shrimp.
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