Thought for Food

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Posted by Ian McKenzie at 11:18 PM | Permalink | Comments (0) | TrackBacks (0)

Serves 8

Ingredients:

• 2 tbsp. butter
• 1 lb. Andouille sausage, cut into 1/4 inch slices
• 1 large onion, cut into large dice
• 1 large bell pepper, any colour, cut into large dice
• 3 ribs of celery, cut into large dice
• 1 small head of garlic, peeled & minced
• 1/2 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 2 large tomatoes, cored, peeled, seeded & chopped
• 1 pound medium shrimp, peeled
• 1/2 lb. Fish fillet (diced trout, carp, & bass work well)
• 2 bay leaves
• 3 cups long grained rice
• 6 cups water
• 1 pint-shucked oysters, with their liquor
• 2 bunches green onions, thinly sliced
• Hot sauce to taste

Directions:

1. Combine the butter and sausage in a heavy pot over med-high heat, and sauté for about 6 minutes, stirring occasionally.
2. Add the bell pepper, onion, celery, garlic and seasonings. Sauté still over high heat for about 8 minutes, or until the vegetables have browned and caramelized.
3. Add the tomatoes, shrimp, fish and bay leaves, stir.
4. Add the rice, stir gently and add the water.
5. Continue to stir while bringing to a boil, then reduce the heat, cover and simmer for about 15 minutes or until the rice has absorbed most of the liquid.
6. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking the residual heat.
7. To serve, transfer to a serving bowl and mix in the green onions. Season with hot sauce.

Posted by Ian McKenzie at 10:06 AM | Permalink | Comments (0) | TrackBacks (0)