NEW ORLEANS RESTAURANTS & FOOD - Recipes

Creole Jambalaya

Jambalaya is a Creole dish that appears often at casual parties and family get-togethers. It is about as versatile as your pantry allows - you can start with all fresh ingredients or use leftovers. We make seafood jambalaya, or sometimes we mix several ingredients, such as shrimp and chicken or sausage, or ham and chicken. Try this version to start, then let your taste buds or the contents of your refrigerator be your guide.

2 lb. Jumbo shrimp, peeled and deveined
2 Tbsp. Vegetable oil
1/2 lb. Seasoned sausage such as andouille, diced
1/2 cup Chopped green onion
2 cloves Garlic, chopped
1/4 cup Chopped fresh parsley
1 cup Chopped green pepper
1 1/2 cups Canned tomatoes
1 ea. Bay leaf
1 tsp. Crushed thyme
1/8 tsp. Cayenne pepper
1/2 tsp. Salt
1 1/2 cups Broth (preferred) or water
1 cup Long grain rice

• In a Dutch oven or a heavy pan with a tight-fitting lid, sauté sausage in the oil for about 3 minutes.
• Add garlic, onion and green pepper.
• Cook until tender.
• Add parsley, tomatoes, seasonings, rice and water.
• Stir in thoroughly then add shrimp.
• Bring to a boil, reduce heat and cover tightly.
• Cook without stirring over low heat, or transfer to 350° F oven, for 25 to 30 minutes or until rice is fluffy.
• Remove bay leaf before serving.

Recipe courtesy of Chef Tommy DiGiovanni, Arnaud's Restaurant, New Orleans.