Sausage & Shrimp Jambalaya
Adopted from Amelia’s Jambalaya
Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Serves: 8
Ingredients:
2 tablespoons olive oil
1 pound smoked kielbasa, sliced
1 tablespoon butter
1 large onion, diced
3 stalks celery, diced
2 red bell peppers, diced
1 (28-ounce) can whole peeled plum tomatoes, drained and medium diced
2 jalapeno peppers, seeded and minced
3 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
½ teaspoon ground cayenne pepper
1 cup dry white wine
5 cups chicken stock, preferably homemade
3 cups long grain rice, rinsed
3 bay leaves
1 pound medium shrimp, deveined (16-20 count)
½ cup chopped scallions divided
½ cup chopped fresh parsley, divided
¼ cup freshly squeezed lemon juice
Directions:
Heat the oil in a large Dutch oven or stockpot over medium heat. Add the kielbasa and sauté for 8 to 10 minutes, until browned. Remove the kielbasa and set aside. Add the butter, onion, celery and peppers to the same pot and sauté until the onion is translucent (10-15 minutes). Add the tomatoes, garlic, jalapeno, oregano, thyme, cayenne, tomato paste and 1 ½ teaspoons salt and cook until all the vegetables and herbs are blended well, about 3 minutes.
Add the white wine and stir to scrape up the bottom of the pot.
Add the chicken stock, rice, kielbasa and bay leaves and bring to a rolling boil. Cover, reduce to low heat, and simmer for 20 minutes. Stir in the shrimp. Remove the bay leaves. Remove from heat and add the parsley, scallions and lemon juice. Cover and allow to steam for 15 minutes to ensure the rice and shrimp are fully cooked.
