#cajun #glutenfree #rice #cooking #comfortfood #jambalaya
Ingredients
(serves 4-6)
2 lb (1 kg) shrimp
12 cloves garlic minced
2 onions fine diced
2 bell peppers (chef's choice of color) diced
4 stalks celery finely diced
4 green onions stalks and white separated and sliced fine.
12 cups water
3 cups rice washed and drained
1 tbsp paprika
1.5 tsp oregano
1 tsp crushed chili peppers
1 tsp black pepper
1 tsp thyme
2-4 bay leaves
2 tbsp tomato paste
Salt to taste
5-7 okra sliced fine
1.5 lb Andouille sausage (or substitute with any spicy sausage)
1 tbsp cooking oil
Method
1. Clean the shrimp and save the shells and heads for the stock.
2. Season the shrimp with about 1 tsp of salt.
3. Place the shells in a stock pot and put in the 12 cups of water.
4. Cut all the vegetables and add the trimmings to the stock pot.
5. Place the stock pot over a medium heat and boil until it reduces to 8 cups of liquid then strain and reserve for later.
6. Cut the Andouille sausage into bite size rounds.
7. Place a braising pan over medium high heat and put in some oil.
8. Add in the sausage in one layer and sear into browned then turn and sear the other side.
9. Once properly seared, remove the sausage and set aside for later.
10. Repeat steps 7-9 until all the sausage has been seared.
11. Add in the chopped veg except for the green of the green onion and the okra (if using).
12. Stir the vegetable scraping the bottom of the pan to deglaze.
13. Add in the herbs, spices and salt.
14. Stir to combine.
15. Once the vegetables have softened, add in the tomato paste and stir to combine.
16. Add the rice and stir to coat evenly. Let the rice toast for a few minutes.
17. Now add in the stock and let it come to a boil.
18. Cover and let it cook over a medium low heat.
19. Once 80% of the liquid is absorbed, at in the shrimp and stir to combine. Then cover again.
20. After 5 minutes, uncover and add the Andouille sausage and stir to combine.
21. Continue cooking until the rice has reached the desired softness then remove from heat and top with green onions.
22. Optionally, fry the okra until crispy and use as an additional garnish.