My friend Becca's favorite dish to make for a gathering is her shrimp and sausage jambalaya. Becca grew up in Biloxi, Mississippi where if that's where you're from, you learn how to make jambalaya!
A few notes about this wonderful recipe. It makes a lot! This batch easily serves 12.
Now, when Becca makes it, she usually scales it by 3x, making enough for over 30 people, which means there's always plenty to send home with folks, and plenty for leftovers.
Becca uses Tony Cachere's seasoning in her jambalaya, which is a standard seasoning in that part of the country. You can buy it online, or look for a recipe online to approximate the herbs and spices in it.
- Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
- Tony Chachere's Creole Jambalaya Dinner Mix - One 8-oz box
- Water - 2 1/4 cups
- Uncle Ben's converted original long grain rice - 1 cup
- Chicken broth (homemade is best) 2 1/4 cups
- Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total
- Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
- Celery, chopped - 1 cup
- Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)
- Garlic, minced - 1 heaping Tablespoon
- Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary
- Diced tomatoes - 1/3 of a 14-oz can
- Tomato sauce - 1/3 of an 8-oz can
- Dried thyme - 1 teaspoon
- Tabasco sauce - several sprinkles
- Oregano - 1 teaspoon
- Cayenne pepper - 1/2 teaspoon
- Sugar - 1 pinch
- Tony Chachere's Creole Seasoning - to taste
- Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)
- Lemon juice - juice of half a lemon for each lb of shrimp
Prepare the vegetables and shrimp:
It pays to get as much of the prep work done ahead of time, especially if you are making a large batch. Note that Becca gets her shrimp fresh, not frozen, in the shell, and butterfly cut to make it easy to de-shell.
After chopping up all the vegetables, de-shelling the shrimp takes a bunch of time because you want to make sure to get all of the shell pieces out. As you de-shell the shrimp, place the shrimp in a bowl of cold water.
When you are done de-shelling, strain the water from the shrimp and put the shrimp in the refrigerator to stay cold. You will not add the shrimp to the jambalaya until the last 2 minutes of making this dish.
Fry the sausage slices:
In a large skillet, fry the sausage slices on medium heat, in batches, until cooked through, about 15 minutes for each batch.
As you finish each batch, pour out the sausage and whatever fat has been released into a large stockpot.
The size of the stockpot depends on how much jambalaya you are making. For a this batch, I would use an 8-Qt stockpot.
Add Tony Chachere's, water, rice, chicken broth, onions, peppers, celery:
Add Tony Chachere's Creole Jambalaya Dinner mix, and 2 1/4 cups of water for every 8 oz box used.
Add Uncle Ben's long grain rice and 2 1/4 cups of chicken broth for every cup of rice used.
Add onions, bell peppers, and celery. Slowly bring mixture to a simmer, on MEDIUM heat. This is slow cooking.
You want it on medium to prevent the jambalaya from burning. While the jambalaya is cooking, stir it every once in a while to make sure that nothing is sticking to the bottom.
Add bay leaves, garlic, whole tomatoes (reserve juice), diced tomatoes, tomato sauce. Add thyme, tabasco, oregano, cayenne pepper, sugar:
Slow cook on medium heat adding tomato juice and stock as needed, as the rice absorbs the liquid in the pot. You do not want it to get dried out, nor do you want it to be too liquid-y.
At this point, stir often to make sure nothing sticks to the bottom. Have the temperature be just a notch below a simmer. If it begins to boil, lower the heat, or add water. Cook slowly for an hour as the rice absorbs the liquid.
While the jambalaya is cooking, taste frequently and adjust seasonings. Becca likes her jambalaya pretty hot; she says, "If you're not sweat'n, it's not hot enough!" She adds Tony Chachere's Creole seasoning to bring up the heat. Add to taste.
When the rice has absorbed as much moisture as it will, slowly fold in the shrimp:
Add lemon juice (1/2 a lemon for each lb of shrimp). Cover and cook for 2 more minutes. Remove from heat and you're done.
A big thanks to Becca for her patience with all my questions and for letting me play sous chef. Thanks Becca! (next stop gumbo...)