Wednesday, August 19, 2009

Smoke-n-Fire Shrimp Jambalaya

Smoke-n-Fire Shrimp Jambalaya

Smoke-n-Fire Shrimp Jambalaya
Serves 2 adults

I call this Smoke-n-Fire Jambalaya cause it has a lil bit of a smokey flavor to it, and it is a lil spicy too. I think I may even like this more than the last Jambalaya I made. The last one was more of a "Norwegian" type Jambalaya. This ones got some kick, and reminds me more of a Southern type taste. I bet a lil chicken, or cajun sausage wouldn't be too shabby in here either:)

2 TB margarine
2/3 c onion diced
3 big cloves of garlic smashed and then minced
1/4 tsp red pepper flakes
1/4 tsp Worcestershire Sauce
1/4 tsp Dried Thyme
2 TB fresh Parsley chopped
1 bay leaf
3/8 cup Basmati rice uncooked
1 cup of Hunts Zesty and Spicy spaghetti sauce (this is about 1/3 of the can, so u would use the whole can if you making it for a group of 5-6)
3/4 cup chicken broth
1 cup of uncooked Hickory Smoked Bacon chopped small-(bout size of finger nails)
(I am guessing if you didn't have hickory smoked bacon, a lil liquid smoke may do the trick too.)
1/3-1/2 pound uncooked shrimp

Throw bacon, and onion in pan over med-med/high heat. When onions are almost see through, add garlic. Keep cooking till bacon is done.

Transfer bacon mixture to big pot on another burner and add all remaining ingredients except shrimp and butter/margarine. Stir, bring to boil, and then cover and simmer for about 30 minutes. Lift the lid only to stir once or twice. Be sure the rice is well cooked before serving.

During last 10 minutes of cooking rice mixture, cook the shrimp. To do this, put the margarine/butter in the same frying pan you used for bacon, and throw in shrimp over med heat. Shrimp usually takes about 2-3 minutes on each side to cook, but it depends on size of your shrimp. When shrimp is cooked through, dice shrimp into nickle sized pieces.

When rice cooking time is up, rubber scrapper the shrimp, and all the crusties and juices in pan into the rice mixture. Stir to blend and serve.

1 comment:

  1. I am making this tomorrow night with some chicken. Glad you are posting again. Gives us all something to cook!! Love you, mom