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Friday, November 4, 2011

Good ol' Jambalaya!

My dear followers, it has been a while since my last posting and that mostly due to sickness, but hopefully i'll be able to get back into it and share with you some comforting recipes for the colder months to come! Today, I witnessed snow in Montreal for the first time this year, and that meant, MAJOR comfort food intervention needed! I quickly thought of Jambalaya and how the smell of cornbread would be so suiting for the occasion. When I got home from work, it was my new life mission, to make this dish! So here it is!

Good ol' Jamabalaya
Makes enough for 6-8 people ( or great for freezer lunches)

- 2 Tbsp butter
- 6 large spicy sausages (chorizo), sliced
- 1 large onion, finely diced
- 2 branches of celery, finely sliced
- 2 tsp chili powder
- 2 tsp cayenne pepper
- 1 tsp cumin powder
- 1 - 796ml can of diced tomatoes (with juice)
- 2 cups chicken broth
- 1 1/2 cup rice, uncooked
- 1-2 handfuls of frozen raw shrimps (prepared)

1. In a large skillet pan, on medium-high heat, add the butter and fry the sliced sausages. When the sausages have fried on the outside, add the onion and celery and fry to begin cooking of the vegetables. Add the spices to the pan. Cook for 5 minutes while stirring halfway through.
2. Add the can of tomatoes and the 2 cups of chicken broth, bring to a boil. Once it's boiling, add the rice. Bring back to a boil and cover with the lid, then turn the temperature down to low to keep a simmer going.  Let cook until the rice had cooked through and your jambalaya has thickened.  Depending on which kind of rice you will use, cooking times will be different. 30-40 minutes.
3. Once the rice has cooked and the jambalaya is nice and thick, add the raw thawed out shrimp to the dish and stir in. Cover with lid and let simmer until the shrimps are cooked through.

Serve with cornbread of garlic toasts. This spicy treat is quite comforting and easy to make! For the cornbread recipe click HERE to redirect to an earlier blog posting! :)

Happy cooking,


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