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Shrimp and Sausage Jambalaya

(recipe, Gary Knopke)


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Ingredients

  1. 1 lb. Andouille sausage, sliced in ½” rounds
  2. 1 lb. shrimp
  3. ½ lb. Tasso, diced
  4. 4 cups chicken stock with a shrimp infusion (see below)
  5. 3 cups fresh okra, sliced in ½” rounds
  6. 2 cups Arborio rice
  7. 1 large onion, diced
  8. 2 large bell peppers, diced
  9. 4 ribs celery, diced
  10. 8 cloves garlic, minced
  11. 2 cans (14oz.) diced tomatoes, with juice
  12. 1 cup white wine
  13. 2 Tbsp. butter, unsalted
  14. 2 Tbsp. Worcestershire sauce
  15. 2 Tbsp. Italian parsley, finely chopped
  16. ¼ cup green onions, sliced
-Spice Mix
  1. 2 tsp. Cayenne pepper
  2. 2 tsp. kosher salt
  3. 1 tsp. black pepper
  4. 1 tsp. dried thyme
  5. 1 tsp. oregano
  6. 1 tsp. sage
  7. 1 tsp. dried basil
  8. ½ tsp. white pepper
  9. 3 bay leaves

Steps

  1. Preheat oven to 350 degrees.
  2. In a large sauté pan, melt the butter, over medium heat, and brown the Andouille and Tasso.
  3. Dust the oil with some flour and make a mahogany roux.
  4. Add ½ of the onion, bell pepper, and celery and cook until tender. Add some olive oil, if necessary – 4 minutes
  5. Add the okra and cook - 3 minutes.
  6. Add the tomatoes and cook - 2 minutes
  7. Add the garlic and cook – 1 minute
  8. Add the rice and cook until it absorbs all the liquid
  9. Add the white wine and cook until it is absorbed by the rice
  10. Add the seasoning mix, stock, bay leaves, Worcestershire, and the rest of the onion, bell pepper, and celery. Mix well
  11. Add the Andouille and Tasso, mix together, and bake uncovered - 15 minutes.
  12. Add the shrimp and bake - 10 minutes
  13. Stir in parsley and green onions and serve
Notes
  1. To make the shrimp infused stock, start with five or more cups of chicken stock, add the shells from the shrimp, and simmer for 15-20 minutes.