Paul Prudhomme Shrimp Jambalaya Food

PAUL PRUDHOMME'S POORMAN'S JAMBALAYA

Steps:

• Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
• Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
• Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
• Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
• Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.

SHRIMP JAMBALAYA

Steps:

• Make the shrimp broth: Remove the shells and tails from the shrimp and put the shells and tails in a medium saucepan. Clean and devein the shrimp and refrigerate until ready to use.
• Add the peppercorns, the intact onion piece, large celery chunks, 3 crushed garlic cloves and 2 bay leaves to the saucepan and cover with 5 cups of water. Bring to a high simmer and then lower the heat to maintain a low simmer. Cook until the water has reduced by about a third, 20 to 30 minutes. Let the broth cool completely and then strain (you should have about 3 cups. If you have less than 3 cups, add enough water to make up the difference).
• Make the jambalaya: Heat the oil in a large 12-inch skillet over medium heat. Add the flour and use a whisk to constantly stir until the mixture is toasted, about 2 minutes. Add the bell pepper, scallion whites, andouille, tomato paste, the chopped onion, celery and garlic, the remaining 2 bay leaves and 1 teaspoon of salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes (add splashes of shrimp broth or water if the mixture sticks at all). Add the rice and stir to coat.
• Pour in the remaining broth, crushed tomatoes, thyme, cayenne, half the scallion greens and 1 teaspoon of salt. Stir to combine and bring to a simmer. Adjust the heat to low, cover and cook for 15 minutes. Add the shrimp, cover and continue to cook until the rice is tender and the shrimp are cooked through, 5 to 7 minutes more. Remove the bay leaves.
• Sprinkle the top of the jambalaya with the parsley and remaining scallion greens. Serve with hot sauce.

SHRIMP JAMBALAYA

Steps:

• Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
• Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
• Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.

PAUL PRUDHOMME'S BLACKENED SEASONING BLEND

Steps:

• Mix all ingredients well.
• This seasoning is fantastic when used on not only fish, but chicken and steak as well.
• Dip the meats in melted butter and then into this mix before cooking.