Cooking Class Recipe: Dave Arnold's Shrimp Jambalaya

 

 

 

 

 

 

 

 

Originating in Cajun country, jambalaya would seem to be a warm weather food. But we find it makes a satisfying and warming winter meal–in one easy dish. The recipe Dave Arnold teaches in his recreational cooking classes is particularly simple. A little chopping, a little sautéing, a little cooking, et voila!

Serves 4

Ingredients

2 Tbsp oil

½ C onion, chopped

½ C celery, chopped

¼ C carrot, chopped

1 C mushroom, chopped

¼ C green pepper, chopped

¼ C red pepper chopped

2 cloves garlic, minced

8 Oz Andouille sausage, chopped

1 Tsp paprika

1 Tsp thyme

1 bay leaf

Pinch of Cayenne pepper

Salt and pepper

1½ C long grain rice

3½ C stock (shrimp or vegetable)

28 Oz Diced tomatoes

1 Lb Shrimp, peeled, deveined

2 Tbsp Parsley, minced

Method

Heat oil in heavy bottomed pan.

Add chopped vegetables (except tomatoes) and sauté until softened.

Add sausage and sauté.

Add all seasonings and cook for 1 minute.

Add rice and stir well. Add tomatoes and stock.

Bring to a boil, cover, reduce heat, and let simmer 15-20 minutes.

Once liquid is almost absorbed, add shrimp and stir into rice mixture.

Once shrimp is cooked (3-4 minutes) stir in parsley.

Serve.