Jambalaya

My brother-in-law has been spending lots and lots of time in New Orleans lately.  He always comes home talking about all the amazing food he has while he is there.  This dish was inspired by his travels and some recent recipes I read.  I love to cook the most when I am inspired.  I find that I enjoy the process and the results so much more.

Where do you find your inspiration?

I think that one step that added tons of flavor has the homemade shrimp stock.  It helped to pull all the flavors together and made it a much more cohesive dish.  My husband and brother-in-law needed to add some hot sauce on top.  I think they would have done that though no matter the heat level!  :)

Jambalaya

1.25lb of large shrimp (shells on)

3 bay leaves

salt and pepper

water

3 links (3/4lb) of Andouille sausage, sliced

2 TBS of olive oil

3 celery stalks, diced

1 green bell pepper, diced

1 red bell pepper, diced

1 large onion, diced

3 garlic cloves, minced

1 cup of brown rice

1 tsp of ground cayenne pepper

1 28oz can of diced tomatoes

1 small bunch of fresh thyme

1 TBS of fresh parsley, chopped (for garnish)

Shell the shrimp.  Place the shells and tails in a medium pot.  Cover with 3 cups of water.  Add in 1/2 tsp of salt, 1/4 tsp of black pepper, and 1 bay leaf.  Bring to a boil and reduce to a simmer for 15 minutes.  Strain and set aside.

In a large Dutch Oven, heat the oil over medium high heat.  Add the slices of Andouille to the pot.  Cook for about 5 minutes or until brown on the edges.  Add in the celery, peppers, and onion.  Season with a 1/2 tsp of salt.  Stir well and cook until translucent.  Stir in the garlic, rice, and cayenne pepper.  Season with a 1/2 tsp of salt.  Stir well and cook until the rice starts to become translucent.  Add the 3 cups of shrimp stock, diced tomatoes, 2 bay leaves, and thyme.  Stir well and be sure to scrape the bottom of the pot.  Bring to a boil, reduce to a simmer, and cover.  Cook covered for 40 minutes.  Once most of the liquid is absorbed, add the shrimp, and stir well.  Cook just until the shrimp turns pink.  Stir in the fresh parsley.  Serve with hot sauce.  Enjoy!