Jambalaya is a New Orleans standard. Smokey sausage, seafood, spicy rice and veggies. It is that place where you feel the spice on your lips, but it doesn’t blow your head off with heat. I do have a suggestion: be a little stingy with the liquid at first; you can add it if you need to. Also, if you don’t use farrow and use rice, then check the package for liquid amounts. Hope you like it.
2 cups farrow
1 cup long grain rice
4 oz white wine
4 cups chicken stock
2 cups clam juice
1 pound smoked sausage
1 pound shrimp, cleaned and shelled
1 28 oz can chopped tomatoes
1 red onion, chopped
1 green pepper, chopped
3 cloves minced garlic
4 stalks celery, chopped
2 bay leafs
2 teaspoons cayenne pepper
2 teaspoons bayou seasoning
1 teaspoon paprika
3 tablespoons olive oil
Chopped green onion for garnish
Slice sausage in 1/4 inch slices
Place sliced sausage in a soup kettle
Cook on medium until sausage is a little brown
Remove sausage from pan and set aside
Add white wine to pot and scrape all the little brown bits from the bottom of the pot
Add olive oil
Add green pepper, onion, and celery
Cook for 5 minutes
Add garlic
Add farrow and rice
Cook for 3 minutes, keep stirring
Add clam juice
Add chicken stock
Add spices
Add tomatoes with juice
Let simmer for 25 minutes, covered
Add browned sausage and stir
Let cook for 25 minutes, covered
Stir (liquid should be absorbed)
Add shrimp and stir
Let cook for 5 minutes
Remove from stove
Serve with chopped green onion
Don’t let it go too long or you’ll have a tasty risotto
Dan's Food Blog 