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Shrimp and Sausage Jambalaya
(recipe, Gary Knopke)
- 1 lb. Andouille sausage, sliced in ½” rounds
- 1 lb. shrimp
- ½ lb. Tasso, diced
- 4 cups chicken stock with a shrimp infusion (see below)
- 3 cups fresh okra, sliced in ½” rounds
- 2 cups Arborio rice
- 1 large onion, diced
- 2 large bell peppers, diced
- 4 ribs celery, diced
- 8 cloves garlic, minced
- 2 cans (14oz.) diced tomatoes, with juice
- 1 cup white wine
- 2 Tbsp. butter, unsalted
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. Italian parsley, finely chopped
- ¼ cup green onions, sliced
- 2 tsp. Cayenne pepper
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. dried thyme
- 1 tsp. oregano
- 1 tsp. sage
- 1 tsp. dried basil
- ½ tsp. white pepper
- 3 bay leaves
- Preheat oven to 350 degrees.
- In a large sauté pan, melt the butter, over medium heat, and brown the Andouille and Tasso.
- Dust the oil with some flour and make a mahogany roux.
- Add ½ of the onion, bell pepper, and celery and cook until tender. Add some olive oil, if necessary – 4 minutes
- Add the okra and cook - 3 minutes.
- Add the tomatoes and cook - 2 minutes
- Add the garlic and cook – 1 minute
- Add the rice and cook until it absorbs all the liquid
- Add the white wine and cook until it is absorbed by the rice
- Add the seasoning mix, stock, bay leaves, Worcestershire, and the rest of the onion, bell pepper, and celery. Mix well
- Add the Andouille and Tasso, mix together, and bake uncovered - 15 minutes.
- Add the shrimp and bake - 10 minutes
- Stir in parsley and green onions and serve
- 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.