It’s Jambalaya Monday! Is that a thing?!? Because it should be. I could eat this, or a variation of it, on a very regular basis…and this summer will be. It’s completely easy, completely satisfying, and completely delicious…done and done…and done.
So this week is beyond crazy for me, and I’m trying to make peace with the fact that it’s going to be just that…crazy.
Lots of creative projects, lots of clerical organization, and lots of needing some downtime. You know, just the norm…
I’m really struggling with the lack of time that I’ve had to connect with my incredibly fabulous real life clan, and also my incredibly amazing ‘out there’ clan. You all know who you are, and I thank you for your patience. While this balancing act isn’t the easiest to perform, what it lacks in ease it makes up for in rewards. Because I wouldn’t for a second give up the availability and flexibility that I’m able to have, by doing what I’m most passionate and excited about.
Having said that though, I’m also super thrilled about the ways that it can bring my clan and ‘us’ all together, through the most basic of things…cooking. A perfect example of this would be the backyard seafood boil that I’ve planned for this Wednesday with the crate of live seafood that is being very generously shipped to us by my friends at Maine Lobster Now. I’m sort of over the moon excited about this…
I’ve always wanted to do a seafood boil, and for one reason or another, just haven’t. Either my timing wouldn’t be right, or I didn’t have enough mouths around to feed it to, or by the time there was the ‘perfect’ time to do it, I didn’t feel like driving out to Whole Foods for the seafood. So now that it’s being shipped to my front door in all of its fame and glory on a certain day, at a certain time, it’s very easy to plan when I’ll be making it, and who will be eating it. So keep your eye out for the post to go live in the next couple of weeks! For now, let’s talk about this jambalaya…
I took a recipe that I found in Bon Appetit magazine years ago and tweaked a few things about it to my personal liking. The base of it is amazing though, so I didn’t change much there. There’s something so different about the texture of the rice in this jambalaya, and in the best way possible. It’s the perfect balance of crunchy meets soft, and the flavor completely absorbs into it so that each bite is pure lusciousness. This recipe makes a TON of it, so if you don’t have a lot of people to feed, you may want to cut it in half. Or just plan on having plenty of leftovers for the next few days….also a fabulous option. Either way you go at it…ENJOY!
Spicy Jambalaya with Andouille Sausage and Jumbo Shrimp
- 1 pound of andouille sausage links, cut into 1/2 inch pieces
- 1 pound of smoked ham, cut into 1/2 inch pieces
- 1 tablespoon olive oil, finely chopped
- 3/4 cup finely chopped celery
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped green bell pepper
- 4 plum tomatoes, seeded and finely chopped
- 4 garlic cloves, minced
- 1 jalapeño, seeded and finely chopped
- 1/4 cup tomato paste
- 1 teaspoon dried thyme
- 1/2 cup dry white wine, divided
- 4 cups chicken stock
- 3 cups long-grain rice, rinsed
- 4 bay leaves
- 1 1/2 teaspoons Tabasco sauce
- salt and pepper to taste
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup chopped green onion (green and white parts)
- 1/2 cup chopped parsley leaves
- lemon wedges for serving
- Heat a large pot to medium heat and cook the andouille and the ham until browned, stirring occasionally, about 15 minutes. Transfer the meat to a large plate and set aside.
- Pour 1/4 cup of the white wine into the pan to deglaze, and scrape up any browned bits from the bottom of the pan. Add in the olive oil, onion, celery, red pepper, green pepper, and a generous pinch of kosher or sea salt. Cook until the vegetables are soft and the onions translucent, about 10 minutes.
- Stir in the tomatoes, garlic, jalapeño, tomato paste, and thyme. Give it a quick taste and season with salt and pepper.
- Add in the remaining 1/4 cup of wine and the chicken stock and bring to a boil.
- Stir in the rice, bay leaves, and hot sauce, and taste once again to season with salt and pepper.
- Bring the pot back up to a boil, then reduce heat down to a simmer and cover. Continue to cook for 15 minutes, then add in the cooked sausage and ham. Cook uncovered for about 5 more minutes until everything is heated through.
- Add in the shrimp, 1/4 cup of the green onion, and 1/4 cup of the parsley. Give it a quick stir and gently emerge the shrimp into the rice. Cover the pot and remove from heat. Allow the jambalaya to sit for 20 minutes until the shrimp are cooked through.
- Sprinkle the remaining green onion and parsley over top before serving alongside the lemon wedges. ENJOY!