Tuesday, January 17, 2012

Shrimp and Sausage Jambalaya

I pulled out sausage for dinner the other night and I was about to make my usual sausage and peppers when I thought, "let's make something different".  I found this Amelia Durand recipe under the Barefoot Contessa on the Food Network website for Shrimp and Sausage Jambalaya and it sounded delicious.  I made quite a few changes however to use the ingredients I had on hand and even with all the changes this came out D-E-L-I-C-I-O-U-S!  You can view the original recipe here but I think I'll stick with the way I made it because everyone loved it exactly as is.


1 tablespoon olive oil
1 pound sausage, sliced ( I used sweet italian sausage but you can of course use kielbasa or andouille)
1/4 pound pancetta, cubed
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, diced
1 red bell pepper, diced
1 can Rotel tomatoes and chiles
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons tomato paste
6 cups chicken stock
3 cups long grain rice (I used long grain brown rice and needed to increase my cooking time 100%)
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
6 to 8 dashes tobasco
1/4 cup chopped fresh parsley
¼ cup freshly squeezed lemon juice
1 pound medium shrimp, deveined (20 to 24 count)


Heat the oil in a large Dutch oven over medium heat, add the sausage and saute for 8 to 10 minutes, until browned. Remove the sausage to a bowl, and set aside.  Add the pancetta to the same pot and cook 6-8 until crispy. Remove to the bowl with the sausage and set aside.  Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent.  Add the tomatoes, garlic, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.  Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, pancetta, salt, pepper and tobasco. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. (if you are using brown rice simmer covered for 45 minutes)
Add  the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, and remove from the heat and allow the jambalaya steam, for 15 minutes, before serving.

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