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Simple, Hearty and Delicious – John Besh’s Classic Creole Seafood Jambalaya

Shrimp is one of those ingredients that is a lot more versatile than many give it credit for. While Sean would be happy if I simply made fried shrimp every time I picked some up from the seafood market, I like to mix things up and try different things with it. A scampi is always a good option or a stir-fry dinner, but one of my favorites is to make jambalaya. There is something about a fantastic bowl if jambalaya with crunchy french bread that is perfect for me for a meal. While jambalaya might seem intimidating to some to try to make, the truth is most recipes for it a pretty easy to put together. More often than not, they have a lot of prep work for you to do, but once that is accomplished everything else falls into place pretty quickly. I decided to make this recipe from John Besh that I found at the Food Republic because, as a classic New Orleans chef, who should know better than Chef Besh regarding how to make this dish?

John Besh’s Classic Creole Seafood Jambalaya

1/2 pound andouille or another smoked sausage, chopped

1 pound fresh pork sausage, removed from casings

1/2 cup bacon fat or vegetable oil

1 large onion, chopped

1 bell pepper, seeded and chopped

1 stalk celery, with leaves, chopped

3 garlic cloves, minced

2 cups white rice

1 teaspoon cayenne pepper

2 dried bay leaves

1 cup crushed tomatoes

2 cups chicken broth

1 1/2 pounds medium wild American shrimp, peeled and deveined

Salt and pepper

2 green onions, chopped

Heat a very big, heavy-bottomed pot (like a Dutch oven) over high heat and then reduce the heat to medium. (This lets the pot heat uniformly, preventing hot spots, which are likely to burn.) Brown the andouille and pork sausage in the bacon fat or vegetable oil, stirring slowly with a long wooden spoon to build color.

 

After the sausages have browned, add the onions to the pot and allow them to caramelize, about 15 minutes, to develop more flavor. Add the bell peppers to the onions to save as much of the color as you can in the peppers. Add the celery ( use the leaves too) and the garlic and cook the vegetables for about 5 minutes, occasionally stirring so that everything in the pot cooks evenly.

 

Next add the rice, thyme, cayenne pepper, and bay leaves to the pot and cook, often stirring, for about 3 minutes. Increase the heat to high and add the crushed tomatoes and broth. Bring the liquid to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes.

 

While the rice is cooking, season the shrimp with salt and pepper. After the rice has simmered for 15 minutes, fold in the shrimp and the green onions. Cover the pot again, turn off the heat, and let everything continue to cook in the hot pot for about another 10 minutes until the shrimp are pink and tender.

 

Fluff the jambalaya with a fork and serve.

I have seen other recipes that can get more complicated, but this one is basic straight to the point, easy to follow and returns an excellent meal. I used red, yellow and orange pepper for some added color to the dish. You can use another sausage if you can’t find andouille, but andouille to me helps to make the dish what it is with its spice and flavor. You might also want to sub in shrimp stock for the chicken broth if you are feeling ambitious. You can make a nice stock with the shrimp shells and add some deeper flavor. The recipe comes together pretty quickly, and all of the flavors are there for you to give a complete, tasty meal in one pot. It often tastes just as great the second day as the flavors come together even more. You can have the whole meal created in about 45 minutes for a different weeknight meal for you and the family.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

 

 

 

 

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