Jambalaya by Tom

Shrimp and Andouille Jambalaya by Tom

When I think of jambalaya, I usually associate it with Louisiana Cajun or creole recipes.  But this recipe came from a cookbook titled "The Homesick Texan's Family Table:  Lone Star Cooking from My Kitchen to Yours".  As it turns out, the author, who is from Houston, used to have this while growing up there.  From Houston, just shoot across the Gulf and you are in Louisiana.  So this recipe rationally can fit in a Texas cookbook.

This is a pretty easy one-skillet dish.  It is a bit "looser" or wetter than a traditional jambalaya, but very tasty and filling nonetheless.  It took me about one hour in total from the time I started prepping, to serving and eating at the table.

          ---Tom

Smoked Paprika - A Key Ingredient

Sausage and Shrimp Jambalaya
(an adapted Homesick Texan recipe)

Serves 4 to 6

2 ounces of pancetta or bacon
1 yellow onion, diced
2 jalapenos peppers, stemmed, seeded and diced
1 red bell pepper, seeded, stemmed and diced
4 cloves of garlic, minced
4 pieces (12-14 ounces) Andouille sausage, sliced into rounds
2-14.5 ounce cans, or one 28 ounce can, diced tomatoes including the liquid
1/2 cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 cups chicken broth...I used one 14.5 ounce can and added a little water
1 cup white rice...Basmati or Texmati are best
1 pound medium shrimp, peeled and deveined
1 teaspoon smoked paprika
Salt, to taste

In a large, deep skillet, render the fat from bacon or pancetta over medium-low heat. 

Add the onions, jalapenos, and the red bell pepper, and cook until the onions are translucent and the peppers are softening.  This will take about 7-10 minutes.  Stir occasionally to prevent burning.

Stir in the garlic and the Andouille sausage. 

Continue to cook for an additional 5 minutes or so, just until the sausage begins to crisp a bit.

Add the diced canned tomatoes along with all of their juices.

Next stir in the chopped parsley, dried thyme, dried oregano, cayenne pepper, chicken broth and rice.

Stir the entire mixture very well.  Increase the heat to high, and bring to a boil.  Once boiling, turn the heat down to low and cover the skillet.  Cook until the rice has absorbed a lot of the liquid, which will take about 20-25 minutes.

 Remove the lid and stir in the shrimp.

Cook until all of the shrimp are pink, about 5 minutes.  Stir in the smoked paprika.  Taste to determine if some salt is required.  I probably added about 1/2 teaspoon.

The mixture will be a bit loose as all of the liquid will not be completely absorbed by the rice.

And that's it!  We really enjoyed this Texan's version of a Louisiana staple.

          ---Tom