|
|
| Jambalaya |
| Yields: 12 servings |
 |
| Ingredients |
1/4 C vegetable oil
1/4 C flour
4 C yellow onion, chopped
2 C celery, chopped
2 C green peppers, chopped
2 T garlic, chopped
1 T kosher salt
3/4 t cayenne pepper
10 oz tomato paste
7 C court bouillon sauce
1 C water
2 lb Andouille sausage, quartered lengthwise & cut into
1/4 inch pieces
2 T Bella oil
1 1/2 lb shrimp, remove tail & weigh
1 T Creole spice
|
|
|
|
|
|
|
| Method |
| In a 1 gallon sauce pot combine the oil and flour and cook over low
for 2 minutes.
In a stainless mixing bowl, toss the onions, celery, green onions and garlic with the kosher salt and cayenne pepper to thoroughly coat.
Add the vegetables to the thin roux, stir with a wooden spoon
to coat and cook over low heat, stirring often for 4-5 minutes to
soften the vegetables.
Add the tomato paste and cook, stirring for 2 minutes.
Add the court bouillon sauce and water. Bring to a boil, reduce the
heat to a simmer and cook for 15 minutes. Remove from heat.
Set oven temperature to 350 degrees. Spread Andouille onto
a lined sheet tray in a single layer. Cook for 25 minutes. Add to Jambalaya base.
Heat oil in a 14 inch sauté pan until it begins to ripple.
In a stainless bowl, toss the shrimp in the Creole spice to thoroughly coat the shrimp.
Add the shrimp to the pan and sauté for 2 minutes, tossing them
occasionally until they are cooked. Add to Jambalaya base.
Combine all ingredients. Serve hot.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
