It was minus 20 C.
We had 14 inches of snow.
I had recently made andouille and I desperately needed comfort food to warm me up. It was time for Jambalaya.
I don't know how people from the warm climes of Louisiana made a perfect winter warm up but they did!
I started by peeling 225 grams (1/2 pound) of shrimp.
I sauteed the shells in oil for a few minutes.
I added 500 ml (2 cups) of chicken stock and simmered the shells for 10 minutes.
I strained the shells out and added enough water to bring the amount of liquid back to 500 ml (2 cups)
I diced 2 boneless skinless chicken thighs.
I chopped 125 ml (1/2 cup) celery, 175 ml (3/4 cup) each of onion and green pepper and 2 cloves garlic.
I slice 225 grams (1/2 pound) andouille. I have made this with Ukranian sausage in a pinch but it isn't nearly as tasty as andouille.
I sauteed the vegetables in oil over medium heat for 5 minutes until soft.
I added the chicken and andouille and sauteed for about 4 to 5 minutes to get a nice golden fond on the pot bottom.
I added the chicken stock and stirred to get all the fond off the bottom of the pot.
I added 250 ml (1 cup) stewed tomatoes, 175 ml (3/4 cup) rice, 15 ml (1 tablespoon) creole spice, 2 ml (1/2 teaspoon) dried thyme and 1/2 ml (1/8 tsp) cayenne.
I brought it to a boil and reduced the heat to simmer. I covered and simmered for 30 to 35 minutes covered. Stir every 4 to 5 minutes as the rice will want to stick.
When the rice is cooked, toss in the shrimp and cook for 2 to 3 minutes, just until the shrimp is pink and opaque.
The finished product.
If you have no life, here is a video I made of the cook:
The Verdict
The rice is creamy, the shrimp are firm, the andouille gives a touch of smoke flavour and the spices warm you through. Perfect for a winter day!
Disco
We had 14 inches of snow.
I had recently made andouille and I desperately needed comfort food to warm me up. It was time for Jambalaya.
I don't know how people from the warm climes of Louisiana made a perfect winter warm up but they did!
I started by peeling 225 grams (1/2 pound) of shrimp.
I sauteed the shells in oil for a few minutes.
I added 500 ml (2 cups) of chicken stock and simmered the shells for 10 minutes.
I strained the shells out and added enough water to bring the amount of liquid back to 500 ml (2 cups)
I diced 2 boneless skinless chicken thighs.
I chopped 125 ml (1/2 cup) celery, 175 ml (3/4 cup) each of onion and green pepper and 2 cloves garlic.
I slice 225 grams (1/2 pound) andouille. I have made this with Ukranian sausage in a pinch but it isn't nearly as tasty as andouille.
I sauteed the vegetables in oil over medium heat for 5 minutes until soft.
I added the chicken and andouille and sauteed for about 4 to 5 minutes to get a nice golden fond on the pot bottom.
I added the chicken stock and stirred to get all the fond off the bottom of the pot.
I added 250 ml (1 cup) stewed tomatoes, 175 ml (3/4 cup) rice, 15 ml (1 tablespoon) creole spice, 2 ml (1/2 teaspoon) dried thyme and 1/2 ml (1/8 tsp) cayenne.
I brought it to a boil and reduced the heat to simmer. I covered and simmered for 30 to 35 minutes covered. Stir every 4 to 5 minutes as the rice will want to stick.
When the rice is cooked, toss in the shrimp and cook for 2 to 3 minutes, just until the shrimp is pink and opaque.
The finished product.
If you have no life, here is a video I made of the cook:
The Verdict
The rice is creamy, the shrimp are firm, the andouille gives a touch of smoke flavour and the spices warm you through. Perfect for a winter day!
Disco
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