This jambalaya, a Creole
specialty, is flavored with a bold spice mixture of garlic powder,
cayenne pepper and oregano.
Smoky
Shrimp Jambalaya
- 1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon crushed dried oregano
2 bay leaves
1/4 cup olive oil
3 stalks celery, diced
1 onion, peeled and diced
1 green bell pepper, seeded and diced
1/2 pound fully-cooked smoked ham, diced
1/2 pound smoked sausage, diced
1 1/2 cups long-grain rice
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can chicken stock
1 pound large shrimp, peeled and deveined
- Combine garlic powder,
salt, pepper, cayenne pepper, thyme, oregano and bay leaves in
a small bowl; set aside.
- Heat oil over medium-high
heat in a large pot. Sauté celery, onion, green bell pepper
and mixed spices until tender and fragrant, about 5 minutes.
Add ham and sausage and continue cooking 4 more minutes. Stir
in rice until evenly coated. Add tomatoes (undrained) and stock
and bring to a boil, cover and reduce to a simmer. Gently simmer
until most of the liquid is absorbed, about 25 minutes.
- Stir in shrimp and allow
to cook 5 more minutes, until pink. Scoop into large bowls and
serve.
Makes 6 servings.
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