Sausage and Shrip Jambalaya

(from Parker - D’s recipe box)

  • 3 parts liquid to 1 part rice
    Cooking Rice : White Rice takes less time to cook so check after 20 mins Before cooking Wash 3 times taking a couple of sec. each soak.
    red Rice : before you cook the rice, you put a little olive oil in skillet and toast rice just until you get a wiff of nut smell then cook rice

Source: Cajan class

Serves 12 people

Categories: Main Meal Cajan Cooking

Ingredients

  • 2 TBSP. olive oil /or butter
  • 8 oz. Andouille sausage or spicy
  • sausage 1/4 " thick
  • 2 TBSP. papraka
  • 1 TBSP. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. Bk. pepper
  • 1 tsp. salt
  • 1-1/2 c diced tomato fresh or canned
  • 1 lg green pepper diced
  • 2 ribs of celery 1/4 " slices
  • 4 green onion sliced thinly
  • 1 cup rice red or brown
  • 3 c chicken stock
  • 1 lb. of prawns
  • 6-8 okra

Directions

  1. In a heavy bottom pot with lid, add olive oil over med. heat. Add the sliced sausage and cook stir for 5 mins.. Then add papraka, cumin, cayenne, bk. pepper, and salt. Saute’ the spices for 1 min. and then add tomatoes. Cook stiring for a few min. to let the liquid evaporate a bit. Add green pepper, celery, and most of the green onion. cook stir for 5 min.

  2. Stir in the rice and mix well. Add the stock and turn the heat up to high and bring to boil then simmer. Add the okra and reduce heat to low, cover and cook for 45 mins. ( white rice 20 min.)

  3. Remove the lid and check the rice. If tender, add the prawns cover and cook for 5 min taste for seasoning adjust if needed. Serve in bowls and top with remaining green onion

Email to a friend | Print this recipe | Back