Tuesday, February 5, 2008

It is a Super Tuesday!

Well, it's Super Tuesday. For me it is in more way than one. Fat Tuesday has been a big deal for me ever since I discovered how much I love Cajun cooking. Usually I would have a big Fat Tuesday dinner at my place that would involve lots of friends an TONS of food and yummy Hurricanes. However, this year due to crazy work schedules for Nathan and I the Fat Tuesday dinner has to be delayed. I am thinking about doing it sometime in March over a weekend. I know, I know, it won't be the same, but at least I will get to cook some fabulous food with close friends.

Even though the party isn't happening tonight, the idea of Fat Tuesday still brings a smile to my face. So in honor of that here is the Jambalya recipe that has never done me wrong. It is a collection of a couple different recipes I have found over the past couple of years altered to meet my personal tastes. I.e. no yucky celery. Although I make this a whole heck of a lot spicier. Just taste it as you cook it and decide for yourself if you need more heat. I purposely left it a little milder so as not to kill anyone.

Jambayla for Four:

2-3 Andouille sausages links

8 oz of salad shrimp or any cooked shrimp without (If we are hard for money anytime I make this I swap out cooked chicken cubes for shrimp, but it is not near as good)

1 tsp Cajun Seasoning

Olive oil (a couple tablespoons)

1 medium onion

2 bell peppers (I normally use one red and one green)

Garlic (4 cloves or 2 tsp granulated)

2 tsp. chili powder

1/2 tsp. cayenne

1/2 tsp. season salt

A couple dashes of Worchestire sauce

12 oz Beer (any pale beer or lager)

1 tbsp. better than boulion chicken mixed with water (or can use chicken broth, but you get a much higher and stronger flavor with this awesome product!)

1 1/2 c. Instant White rice

1. Cut Andouille into small discs. Drizzle olive oil in pan, brown Andouille with Cajun Seasonings, just a couple minutes.

2. While Andouille is working, cut peppers and onions to quarter size pieces. Remove Andouille from pan and set aside. Saute onions and peppers 3 minutes.Add chopped garlic unless you are using granulated.

3. Stir in drained tomatoes, rest of seasonings, and andouille.

4. Add liquid ingredients and bring to a boil.

5. Cut off heat, add rice and shrimp. Let rice cook through. Very little liquid should remain as this is a more traditional Jambayla. Top with hot sauce if desired.

And there you go! It is an easy recipe! If you can saute veggies and cook rice you can easily make this.

Feel free to post questions.


Jennifer said...

Thanks for leaving the recipie "cool" for those of us who get a fever thinking about eating spicy food :)

Teresa said...

You are welcome.