Assemble these supplies:
- 4 spicy link sausages, such as Polish or Italian, (about 10
- ounces total weight)
- 1/2 pound precooked ham
- Large green bell pepper
- Large stalk celery
- 2 medium-large onions
- 2 cloves garlic
- 3 tablespoons unsalted butter, bacon fat, or lard
- 1/4 cup minced fresh parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon Cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- Pinch of ground cloves
- 1/2 pound medium-size shrimp
- 2 cups canned Italian plum tomatoes, with juice
- 2 cups chicken stock 1 cup long-grain rice
Steps in preparation:
- Cut sausages into 1/2-inch pieces and dice enough ham to measure 1 cup; set aside.
- Wash bell pepper and celery; dry with paper towels. Halve, core, seed, and coarsely chop pepper; chop celery. Peel and chop onions; peel and mince garlic.
- In large heavy-gauge skillet, melt butter over medium heat. Add sausages and ham, and sauté 5 to 7 minutes, or until sausage is browned.
- Meanwhile, peel and devein shrimp: Starting at head end, slip thumb under shell between feelers. Lift off 2 or 3 shell segments at once and, holding tail, pull shrimp out of shell. Pull off tail shell. With sharp paring knife, slit down back and lift out black vein.
- Add green bell pepper, celery, onions, garlic, and 2 tablespoons of the parsley to skillet, and cook, stirring frequently, until onions are soft and translucent, about 5 minutes.
- Stir in thyme, Cayenne, black pepper, cloves, and shrimp. Add tomatoes and chicken stock, and bring to a boil.
- Add rice, reduce heat to a gentle simmer, cover, and cook, stirring occasionally, until rice is tender, 25 to 30 minutes.
- Divide jambalaya among dinner plates and garnish with remaining parsley. Serve at once.
0 comments:
Post a Comment