Shortcut Jambalaya (Mardi Gras Recipes) | Holiday And Entertaining

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Feb

2012

Are you short of time this Mardi Gras season? I bet that you are! Foodcreate is at your service. Here is a streamlined, shorter version of that classic New Orleans jambalaya. Don’t run out of time. You can make this Mardi Gras recipe and still hit the parades and get your beads. Enjoy and Happy Mardi Gras!

2 pounds medium shrimp, or 1 pound peeled and deveined

2 Tablespoons vegetable oil

1 1/2 pounds boneless, skinless thicken thighs, cut into 1-inch pieces

1 14-ounce package smoked sausage

1 cup fresh seasoning vegetables (onion, bell pepper, celery, garlic)

1 7.9-ounce package of Creole jambalaya mix, such as Oak Grove Smokehouse or similar mix

1. Peel and devein shrimp if necessary. (Grocery stores now offer raw shrimp, peeled and deveined, frozen or fresh, that will save 30 minutes of peeling time.)

2. In a large, heavy pot, heat oil and brown chicken and sausage in single-layer batches and remove from pot.

3. Add seasoning vegetables and sauté. Return meat to pot.

4. Add 4 cups water, stir and bring to a boil. Add jambalaya mix and bring to a boil again.

5. Cover, reduce heat and simmer for 30 to 40 minutes or until rice is done and liquid is absorbed. Do not add extra seasonings. The mix includes lot of seasoning. About half way through the cooking (15 minutes), gently stir the jambalaya.

Serves 8 for dinner or 16 at a party buffet.

Serve with Louisiana hot sauce.

Recipe courtesy of Dale Curry and New Orleans Magazine. Recipe published in the February 2012 issue. Photo courtesy of hotelmonteleone.com.

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grace

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grace
www.skilch.com

Wednesday 14 March 2012, 18:23

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