Prawn Jambalaya Food

SAUSAGE & PRAWN JAMBALAYA

Steps:

• Fry the sausages in a large, deep, lidded frying pan until golden all over, then remove and set aside. Heat a little oil (unless there is enough fat from the sausages already in the pan) and gently cook the onion for 5 mins until soft.
• Add the pepper, garlic and paprika, and cook for a few mins more, then stir in the rice, mixing to coat all the grains well. Tip in the tomatoes and enough stock to just cover the rice. Simmer with the lid on for about 10-12 mins until the rice is tender. Add more stock if you need to during cooking.
• About 5 mins before the end of the cooking time, slice the sausages and return them to the pan. Cover and continue to cook until the rice is tender. Stir through the prawns, put the lid on and leave to heat through. Season and serve immediately.

PRAWN JAMBALAYA

Steps:

• Heat the oil in a large, deep frying pan. Add the onion and celery, and fry for 5 mins to soften. Add the rice and spices, and pour in the tomatoes with just under 1 can of water. Stir in the bouillon powder, pepper, garlic and thyme.
• Cover the pan with a lid and simmer for 30 mins until the rice is tender and almost all the liquid has been absorbed. Stir in the prawns and parsley, cook briefly to heat through, then 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:

• In a large saucepan, saute the onions, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, tomato paste, sugar, bouillon, basil and pepper sauce. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. , Add shrimp and ham. Cook and stir for 2-3 minutes or until shrimp turn pink. Serve with rice if desired.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.