Jambalaya - 1

Course : Cajun
Serves: 12
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2 pounds shells from 2 lb raw shrimp
6 cups water
6 pieces peppercorns
1/2 cup chopped onion
1 rib celery -- chopped
1 piece bay leaf
1 pound Creole-Cajun sausage -- in 1 inch (andouille, boudin boudin rouge or a -- polish sausag kielbasa
1 pound smoked ham -- in 1/2 inch cubes
1 cup finely chopped green peppers
1 cup finely chopped celery
2 cups finely chopped onion
3 cloves garlic minced
1/2 cup tomato puree
16 ounces tomatoes or
1 cup ripe tomatoes -- peeled, seeded
1 Recipe shrimp broth OR
7 cups Fish stock
1/2 teaspoon Dried thyme
1 piece bay leaf
1 teaspoon Dried oregano -- crushed
1 teaspoon Red pepper or to taste
1/2 teaspoon Dried basil
1 teaspoon freshly ground black pepper
1 1/2 cups Raw rice -- (Texmati, if its
2 cups Shucked oysters
1 pound Fresh crab meat -- picked over
1 cup Finely chopped green onions

Preparation / Directions:

BROTH: Peel and devein the shrimp and set the meat aside. Put the shells and other ingredients into a medium saucepan and bring to a boil. Reduce the heat and simmer 20 minutes. Strain the broth through a chinois or sieve. Much of the flavor is in the shells, so press and pound with a heavy spoon or pestle until all the moisture has been extracted. Discard shell residue and reserve broth. STEW: Drop the sausage pieces into a large, heated saucepan or casserole and sear over medium-high heat. Stir frequently. Cook for about 10 minutes. The sausage will render considerable fat as it cooks. Pour off and discard all but 1 tablespoon of the fat. Add the ham pieces and continue cooking, stirring often, for an additional 10 minutes. Add the peppers, celery, onions, and garlic. Scrape the bottom with a wooden spoon or spatula as the mixture cooks to loosen and incorporate the brown particles stuck to the bottom of the pan. Cook about 15 minutes. Add tomato puree and tomatoes. Stir to blend and cook together for about 3 minutes. Pour in the reserved broth and bring to a boil. Add thyme, bay leaf, oregano, red pepper, basil and black pepper. Cook over low heat for 1 hour. Add rice, cover and cook for 15 minutes. Add reserved shrimp, oysters, and crab and cook 5 minutes more. Stir in the green onions. Taste for salt. To Serve: Ladle from the pot or heated tureen into heated large, shallow soup bowls.

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