OH MY GOSH. One word - DELICIOUS.
Let me just say first, this is the first time I have ever made jambalaya & I'm hooked!
Like most of my recipes, I did my research...looked up probably 20-25 recipes and combinded some to make my own creation. I can credit Emeril Lagasse as the main contributor. Usually, my recipes are 100% vegetarian but I had dinner guests so I made a special veggie version for myself and added shrimp and sausage to theirs.
Let's just say, there were no leftovers so I had to share this with you.
Ingredients:
1 tblsp creole seasoning - recipe follows
2 tblsp EVOO
1 medium yellow onion, chopped
1 large red pepper, chopped
3-4 celery stalks, chopped
6 garlic cloves, chopped
1/2 tomatoes, chopped
2 tsp worechestershire sauce
2 tsp hot sauce
1 cup quinoa (or rice)
3 cups chicken stock
1 lbs shrimp, deribbed & cleaned
1 sausage, decased
Creole Seasoning: - Please note, you will have extra, you will not use all of this seasoning.
2 tblsp paprika
2 tblsp garlic salt
1 tblsp black pepper
1 tblsp onion powder
1 tblsp cayenne pepper
1 tblsp dried oregano
1 tblsp dried thyme
Directions:
- Mix all seasonings together in a bowl thoroughly.
- In a bowl, combine shrimp and enough seasoning as you wish. Note it is spicy.
- In a large saucepan, heat EVOO on medium heat. Add onion, pepper and celery; cook until soft.
- Add garlic and tomatoes and liquids.
- Stir in quinoa and slowly add broth. Reduce heat to medium and cook until the broth is mostly absorbed, stirring occasionally.
- If you are to add meat, add it now.
- Season with the creole seasoning to taste. Again, spicy, add slow and taste!
I served this meal with jalepeno chedder jiffy cornbread muffins and a green salad of arugula. I added both on top of my bowl of jambalaya :)
ENJOY!
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