Becca's Jambalaya Recipe

Ingredients

The components are indexed by amounts appropriate for a jambalaya
batch for serving 12 people. It is possible to double or triple the
recipe.

* Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
* Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box
* Water - 2 1/4 cups
* Uncle Ben's converted original long grain rice - 1 cup
* Chicken broth (homemade is best) 2 1/4 cups
* Onion - a mix of yellow, red, and green onions (tops included),
all chopped - 2 cups total
* Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
* Celery, chopped - 1 cup
* Garlic, minced - 1 heaping Tablespoon
* Bay leaves - 2 (Cause them to become fresh and strong, or else, increase the)
* Whole cooked tomatoes - 1/3 of the 32-oz can, breakup the
tomatoes using your fingers since they go in, reserve the tomato juice to
add if necessary
* Diced tomatoes - 1/3 of your 14-oz can
* Tomato sauce - 1/3 of your 8-oz can
* Sugar - 1 pinch
* Dried thyme - 1 teaspoon
* Tabasco sauce - several sprinkles
* Oregano - 1 teaspoon
* Cayenne pepper - 1/2 teaspoon
* Tony Chachere's Creole Seasoning - to taste
* Fresh Shrimp, in shell, but cut to restore an easy task to remove from
shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in cold water
while shelling.)
* Lemon juice - juice of half a lemon per lb of shrimp

Method

1 Prepare the vegetables and shrimp. It can be profitable to have because the
prep work done ahead of time, particularly if you are generating a sizable
batch. Observe that Becca gets her shrimp fresh, not frozen, inside
shell, and butterfly cut to make it easy to de-shell. After chopping
up each of the vegetables, de-shelling the shrimp requires a lot of time
when you desire to make sure to get each of the shell pieces out. As
you de-shell the shrimp, put the shrimp in the bowl of cold water.
If you are done de-shelling, strain the river from your shrimp and
put the shrimp inside refrigerator to stay cold. You'll not add the
shrimp for the jambalaya before the last 2 minutes of earning this dish.

cooking-sausage-web.jpg 2 In the large skillet, fry the sausage slices
on medium heat, in batches, until cooked through, about A quarter-hour for
each batch. While you finish each batch, pour the sausage and
whatever fat may be released in to a large stockpot. The dimensions of the
stockpot is determined by how much jambalaya you're making. To get a this
batch, I might readily 8-Qt stockpot.

tony-chacherres-mix-web.jpg 3 Add Tony Chachere's Creole Jambalaya
Dinner mix, and 2 1/4 servings of water for each and every box used. Add Uncle
Ben's long grain rice and a pair of 1/4 cups of chicken broth for every cup of
rice used. Add onions, peppers, and celery. Slowly bring mixture
to some simmer, on MEDIUM heat. That is slow cooking. You need it on
medium to prevent the jambalaya from burning. As the jambalaya is
cooking, stir it once in a while to ensure that absolutely nothing is
sticking to the bottom.

jambalaya-1-web.jpg 4 Add bay leaves, garlic, whole tomatoes (reserve
juice), diced tomatoes, tomato sauce. Add thyme, tabasco, oregano,
cayenne. Slow cook on medium heat adding tomato juice and stock
as required, since the rice absorbs the liquid in the pot. You don't want
it to get dried up, nor do you want it to be too liquidy. Only at that
point, stir often to ensure nothing sticks towards the bottom. Contain the
temperature be simply a notch below a simmer. Whether or not this sets out to boil,
lower the heat, or add water. Cook slowly with an hour as the rice
absorbs the liquid.


becka-tony-chachere-web.jpg
Becca with all the Creole seasoning 5 As the jambalaya is cooking,
taste frequently and adjust seasonings. Becca likes her jambalaya
pretty hot; she says, "If you are not sweat'n, it's not hot enough!"
She adds Tony Chacher's Creole seasoning to create the heat. Increase
taste.


6 When the rice has absorbed as much
moisture mainly because it will, slowly fold inside shrimp. Add fresh lemon juice (1/2 a
lemon for each and every lb of shrimp). Cover and cook for two more minutes.
Remove from heat and you're done.