Ingredients for jumblaya?!
I use long med. grain rice(it is fatter & stickier), but most people use the long grain.
Shrimp Jambalaya or what ever meat you have.
1-1/2 to 2 lbs of small shrimp (40-50 count or smaller) peeled & washed (save about a cup of the peelings)
3-4 red onions diced
2 stalks celery chopped thin
1 bell pepper chopped
In a black iron pot add a little oil and sauté the onions. When they are soft, turn up the heat a little to brown some(not burn). Turn it back down and toss int the celery and bell pepper. Cook it down on low till soft.
While this is cooking boil the shrimp shells in about 2 cups of water for about 15 minutes. Strain and reserve 1/2 cup of the liquid.
5 med. Cloves of garlic minced
Once it's almost cooked down add the garlic and stir. Cook it down again then add the shrimp stock and the following seasonings.Add these ingredients I don't measure but it's close enough.
1/2 tsp. Creole seasoning
1/2 tsp. salt
1/3 tsp. black pepper
1/4 tsp. Louisiana hot sauce
1 bay leaf
1/2 cup chopped green onion with tops
Stir this in well cook for a minute or so and taste it. You're looking for a little too salty and peppery taste. The reason being is you have to have enough seasoning for the shrimp and the rice as they will absorb it.
Now get a 4 cup measure and add 3 cups of water to it. This is all the water you're going to use for the dish
Add the shrimp and enough water (from the cup) to cover the shrimp.
Bring to a boil (bubble) and cook until the shrimp turn completely red stirring often. Put the green onions ir.
I like on top of the rice but you can mix it up if you want.
Taste it again.
Answers: You can make it from about anything chicken, crawfish, shrimp, alligator, duck, wild game like deer, coon etc. Let me get my recipe from my book.
I use long med. grain rice(it is fatter & stickier), but most people use the long grain.
Shrimp Jambalaya or what ever meat you have.
1-1/2 to 2 lbs of small shrimp (40-50 count or smaller) peeled & washed (save about a cup of the peelings)
3-4 red onions diced
2 stalks celery chopped thin
1 bell pepper chopped
In a black iron pot add a little oil and sauté the onions. When they are soft, turn up the heat a little to brown some(not burn). Turn it back down and toss int the celery and bell pepper. Cook it down on low till soft.
While this is cooking boil the shrimp shells in about 2 cups of water for about 15 minutes. Strain and reserve 1/2 cup of the liquid.
5 med. Cloves of garlic minced
Once it's almost cooked down add the garlic and stir. Cook it down again then add the shrimp stock and the following seasonings.Add these ingredients I don't measure but it's close enough.
1/2 tsp. Creole seasoning
1/2 tsp. salt
1/3 tsp. black pepper
1/4 tsp. Louisiana hot sauce
1 bay leaf
1/2 cup chopped green onion with tops
Stir this in well cook for a minute or so and taste it. You're looking for a little too salty and peppery taste. The reason being is you have to have enough seasoning for the shrimp and the rice as they will absorb it.
Now get a 4 cup measure and add 3 cups of water to it. This is all the water you're going to use for the dish
Add the shrimp and enough water (from the cup) to cover the shrimp.
Bring to a boil (bubble) and cook until the shrimp turn completely red stirring often. Put the green onions ir.
I like on top of the rice but you can mix it up if you want.
Taste it again.
box of tonys then dont use beef use sausage, and cajun bryans brand sausage also thats ground sausage also then ckicken you can broil it to cook faster the taste will simmer into the chicken after its in the pot also get peeled shrimp remember tu pull off the tails , i like lousiannia hot sause and red pepper with this ,