Friday, September 14, 2012

Guest Post – Sausage & Shrimp Jambalaya

It’s Friday and we have a fun weekend ahead of us! I plan to do some baking (more on that next week) and we’ll be celebrating the start of Rosh Hashanah on Sunday with my parents and a delicious dinner. If your weekend plans include some cooking then consider this recipe from our very own One Hungry Dude!

I've been making this dish for over a year. It's a comfort food that I've come to crave, whenever the weather starts to get cooler, and grilling season gives way to oven and stovetop cooking. There are a lot of ingredients involved, but most of them are household staples. This Jambalaya is also quite simple to prepare, as long as you have the time and patience. It's done in one large pan, and clean-up is quick. It's perfect as a side or as a filling meal in its own right. I also tend to make it in large batches, because the leftovers are easy to reheat, and can be just as tasty as fresh.

Sausage and Shrimp Jambalaya
• 2 Tbsp Olive Oil
• 4 Slices Bacon, sliced
• 2 Sausages
• 2 Yellow Onions, diced
• 3 Cloves Garlic, minced
• 2 Cayenne Peppers, sliced
• 1 Tsp Worcestershire Sauce
• 1 Tsp Dried Thyme
• 1 Tsp Dried Basil
• 2 Bay Leaves
• 1/4 Tsp Chili Powder
• 1/4 Lemon, zest and juice
• Salt and Pepper, to taste
• 1/2 Red Pepper, chopped
• 1/2 Orange Pepper, chopped
• 4 Mushrooms, cut in half, then sliced
• Handful of Green Beans, stems removed, then cut in half
• 1/2 Large Tomato, diced
• Handful of Cherry Tomatoes, cut in half
• 3 Cups Vegetable Broth
• 3 Cups Instant Brown Rice
• Sprinkle of Parsley, for garnish

Place the olive oil and bacon in a large sauce pan, and heat over medium-high. Once the oil heats up, add the sausage. Cook the meat until done, then set aside on a piece of paper towel. Put the onions in the pan, and cook for about two to three minutes, then add the garlic, cayenne, Worcestershire, thyme, basil, bay leaves, chili powder and lemon. Cook until the onions soften and brown. Reduce the heat to medium, and add the red and orange peppers, mushrooms, and green beans, cooking for about another five minutes. Add the tomatoes, and cook until they begin to break down and soften. Add the broth, and bring the mixture to a simmer. Put the rice in the pan, stirring occasionally, cooking until tender (about 15 to 20 minutes). Remove from the heat, scoop onto plates, sprinkle with parsley and serve.

This recipe makes about 8 to 10 servings.

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